Mockingbird Bakery Pepper Jelly Danish Recipe

"This recipe derives from Martha Foose, owner of the Mockingbird Bakery in Mississippi. She uses a locally produced honey-infused pepper jelly, so to compensate, this recipe adds honey to regular pepper jelly for a similar taste."

Original is 8 servings

Metric US

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Ingredients

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32 ounces crescent rolls, refrigerated (4 cans)
8 ounces cream cheese, softened (1 package)
1 large egg, lightly beaten

1/3 cup pepper jelly
1 tablespoon honey

Nutritional

Serving Size: 1 (70.3 g)
Calories 164
Total Fat - 5.1 g
Saturated Fat - 2.1 g
Cholesterol - 34 mg
Sodium - 334.5 mg
Total Carbohydrate - 22.4 g
Dietary Fiber - 1.1 g
Sugars - 9.4 g
Protein - 7.3 g
Calcium - 150.1 mg
Iron - 0.9 mg
Vitamin C - 5.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Unroll 1 can crescent roll dough onto a lightly floured surface; divide into 2 pieces, separating at center perforation. Press each piece into a 7-inch square. Bring corners to center, partially overlapping each; gently press corners into centers using thumb, making a small indentation. Repeat process with remaining cans of crescent rolls. Transfer to lightly greased baking sheets.

Step 2

Stir together cream cheese and egg; stir together pepper jelly and honey. Spoon 1 tablespoon cream cheese mixture into center of each dough circle, and top with 2 teaspoon pepper jelly mixture.