Strawberry Cheesecake Breakfast Rolls (Print Version)

# Ingredients:

01 - 1 package (450g) refrigerated crescent roll dough
02 - 8 oz (225g) cream cheese, softened
03 - 1/4 cup (50g) granulated sugar
04 - 1 tsp vanilla extract
05 - 1 cup (150g) fresh strawberries, hulled and diced
06 - 1/4 cup (30g) powdered sugar, for dusting
07 - 1 egg, beaten (for egg wash)
08 - Whipped cream for serving (optional)

# Instructions:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
03 - Carefully unroll the crescent roll dough and separate it into triangles along the perforated lines.
04 - Spread a spoonful of the cream cheese mixture on the wider part of each triangle.
05 - Place a few diced strawberries over the cream cheese mixture.
06 - Starting from the wide end, roll each triangle tightly toward the point, tucking in any filling that might escape.
07 - Place the rolls on the prepared baking sheet, seam side down, and brush them with the beaten egg for a golden finish.
08 - Bake in the preheated oven for 12-15 minutes or until puffed and golden brown.
09 - Remove from the oven and allow to cool for a few minutes. Dust with powdered sugar before serving.

# Notes:

01 - These breakfast rolls are best served warm, and can be paired with fresh fruit for a complete morning meal.

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