8 oz. cream cheese, room temp.
1/2 C. white sugar
1 large egg
1/2 tsp. vanilla
1 C. fresh whole cranberries
8 oz. roll honey butter flavor crescent rolls
Beat together the cream cheese and sugar, once combined beat in the egg and then add the vanilla. Fold in the cranberries and set aside. Unroll the crescent dough and pinch the seams together. Using a pizza cutter, cut the dough into 15 squares. Lightly spray a mini muffin tin with cooking spray, take each square and gently press it into the pan. Using a small ice cream scoop, fill the center of each one with some of the cream cheese mixture. NOTE: I had a tad left over and I just put it in the other open spots in the pan. Bake at 350 degrees for 20-25 minutes. Let cool slightly in the pan before removing from pan. Store in the fridge.
Courtesy of Janet’s Appalachian Kitchen