Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Strawberry Cream Cheese Cobbler

•1 stick (1/2 cup) butter

•1 egg, lightly beaten

•1 cup milk

•1 cup all-purpose flour

•1 cup sugar

•2 teaspoons baking powder

•1/2 teaspoon salt

• 2 quarts whole strawberries, capped and washed

• 4 ounces cream cheese, cut in small pieces

• Plain Greek yogurt or vanilla ice cream for serving, optional -

Directions

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish.

In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt.

Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible.

Sprinkle cream cheese pieces over strawberries.

Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.