White Chocolate Gingerbread Crescent Rolls
White chocolate gingerbread crescent rolls are a gorgeous sweet treat that's so easy to whip up anytime. They’re the perfect edible present hiding a sweet cream cheese, chocolate, and ginger snap surprise inside!
Servings: 8
Calories: 269kcal
Ingredients
- 1 8 oz tube crescent roll dough
- 4 oz cream cheese softened and cut into 8 equal cubes
- 3/4 cup white chocolate chips
- 8 gingersnap cookies crushed
- red, green, and/or white candy sprinkles
Instructions
- Roll out the crescent dough onto a lightly greased baking sheet.
- Fill each crescent roll with 1 cube of the cream cheese, 1 tbsp of the white chocolate chips, and a pinch of the crushed gingersnaps. Be sure to spread the cream cheese out some.
- Start at the fat end and gently roll up the triangle to form crescent shape, repeating for the remaining crescents.
- Bake the prepared rolls at 350 degrees for 15-18 minutes or until golden brown.
- In a double boiler, or in the microwave, melt the rest of the white chocolate chips. Drizzle the chocolate over the crescent rolls and then sprinkle the rest of the crushed ginger snaps over top. Finish off with a handful of candy sprinkles. Serve warm.
Notes
- Don't want to use white chocolate to drizzle on top? You could also drizzle some vanilla frosting on top.
- Make sure not to overcook the chocolate when you are melting it. If you are microwaving it to melt it, melt it for 30 seconds first. Then stir. After that, microwave in 15 second increments, stirring after each one, until the chips are melted.
- You could use this same concept with all kinds of festive flavors. For example, you could substitute the crushed gingerbread with peppermint pieces instead.
Nutrition
Calories: 269kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 321mg | Potassium: 91mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg