Cream Cheese Croissant Recipe Recipes Recipe For Meatloaf

CREAM CHEESE CROISSANT DESSERT

Steps:

• Preheat overn to 350 degrees.
• Lightly grease a 9X13 baking dish.
• Open and unroll one package of croissants (do not flatten) and lay at the bottom of the pan. (pinch together the perforated edges as needed.).
• In a bowl, mix cream cheese, sugar, vanilla and egg yolk until smooth.
• Spread mixture on top of croissant.
• Open the second package of croissants, unroll and lay on top of cream cheese mixture.
• Place in the oven and bake for 20-25 minutes (or until the top layer is very lightly browned).
• Immediately after baking, brush the top with egg white and sprinkly with remaining sugar.
• *I sometimes add a little cinnamon to the top as well.

CREAM CHEESE FILLED CROISSANTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
• Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
• Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

CREAM CHEESE "CROISSANTS"

Steps:

• Cream butter, cream cheese and sugar until soft.
• Sift in flour and mix until combined.
• Gather into a ball; divide dough in half.
• Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes.
• Meanwhile, make the filling.
• Mix together the chopped walnuts, brown sugar and cinnamon.
• Set aside.
• Preheat oven to 375 degrees.
• Grease 2 baking sheets.
• Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter).
• Trim the edges with a knife using a dinner plate as a guide.
• Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling.
• Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles.
• Starting from the base of the triangles, roll up to form spirals.
• Place on the sheets and brush with the remaining glaze.
• Sprinkle tops with granulated sugar.
• Bake until golden, 15-20 minutes.
• Cool on a rack.

DISAPPEARING CREAM CHEESE CROISSANT

Steps:

• Preheat oven to 375°F.
• Lightly spray 9x13 pan with cooking spray.
• Unroll 1 can of crescents (keep sections joined) and press into bottom of pan.
• Cream together cream cheese and 1/2 cup of sugar by cooking in microwave for 45 seconds on high, then stir until smooth.
• Spread cream cheese mixture evenly over crescent layer.
• Layer second can of crescents over cream cheese.
• Mix together 1/4 cup sugar and cinnamon and sprinkle over top.
• Melt butter and pour evenly over top.
• Bake at 375°F for 20 minutes.
• Variation: add 1 peeled and diced apple to cream cheese mixture (increase baking time by 5 minutes if fruit is added).

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

CHEESEBURGER MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
• Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

CHEESY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

MEATLOAF ROLL

Steps:

• To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper, and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, sugar, oregano, 3/4 teaspoon garlic powder, Worcestershire sauce, and water into a blender and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 1/4 cup parsley. Set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together the ground beef, bread crumbs, 1 teaspoon garlic powder, Creole seasoning, cayenne pepper, and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
• Scatter the mozzarella cheese over the meat; spread 1/4 cup of the sauce over the cheese. Sprinkle the sauce with 1/4 cup chopped parsley and 2 teaspoons of Italian seasoning. Pick up one end of the meat layer (short side), and gently roll the meat around the filling. Reposition the meat roll in the center of the dish, and pour the remaining tomato sauce over the roll.
• Bake in the preheated oven until the roll is no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CREAM CHEESE CRESCENT ROLLS RECIPE - (3.8/5)

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

GLAZED CHEESE CROISSANTS

Steps:

• In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown. Transfer to wire rack. Cool 10 minutes.
• Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners' sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.

CREAM CHEESE & SAUSAGE CROISSANTS

Steps:

• Brown sausage in skillet.
• In a bowl, mix sausage with cream cheese.
• Roll out each croissant pkg into a rectangle, pinching together at the seams to make one large piece.
• Place the 1/2 of the cheese mixture down the middle(the entire length of each rectangle) and fold one side of the dough to the middle and the other and pinch the top together at the seam.
• Wrap in plastic wrap or foil and refrigerate over night.
• In the morning, preheat oven according to croissant directions.
• Remove wrap and slice in 1/2 inch slices and place on cookie sheet.
• Bake for 15-20 minutes.

CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
• Spray a medium-large baking pan with cooking spray and place the balls in the pan.
• Sprinkle the chocolate chips evenly over the dough.
• In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
• Slowly the add milk to loosen the mixture without curdling the cream cheese.
• Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
• Bake for 45-50 minutes, or until the middle is cooked through.
• Let cool for 10 minutes before serving
• Garnish with a nice scoop of vanilla ice cream.
• Enjoy!

CHEESE-FILLED MEAT LOAF

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

CROISSANT CREAM CHEESE FLAN

Steps:

• Cut the croissants in half and toast in the oven on a baking sheet.
• Lower the oven to 350°F.
• In a casserole dish that is at least ten inches long and 4 inches high caramelize the 1/2 c sugar (dissolve it over medium heat till light golden brown).
• Make sure to coat the entire bottom of the pan.
• allow to cool and layer the croissants (they will be stacked on top and overlapping).
• In a blender mix eggs for 2 minutes.
• Add the cream cheese, evaporated milk and condensed milk, blending till smooth.
• Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended.
• Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants.
• Place pan in a larger pan and fill that pan with 1/2-inch water.
• Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up.
• Remove from heat. To cool it, place in fridge to cool for 4 hrs cut and flip to show caramel side. We like ours slightly warm and you can serve this also with vanilla ice cream using the bottom caramel to drizzle over the ice cream (we eat ours plain).