Strawberry Crescent Bites


Strawberry Crescent Bites

Course Baking, Breakfast
Cuisine American
Author Catherine’s Plates


  • 12 cup standard size muffin tin
  • medium bowl
  • electric hand mixer
  • sifter


  • 2 8 ct tubes refrigerated crescent roll dough
  • 1 (20oz) can strawberry pie filling (or other favorite flavor pie filling)


  • 4 oz butter, room temperature
  • 4 oz block style cream cheese, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup powered sugar, sifted
  • 2-4 TBS milk


  • Preheat oven to 375 degrees. Spray a 12 cup standard muffin tin.
  • Roll out crescent roll dough and pull apart by the triangles. Place each triangle into each muffin tin cup centered. Push to the bottom to cover bottom and sides; leaving 3 tips of the triangle outside of triangle cup.
  • Place 2 TBS of pie filling into crescent roll dough covered muffin tin cup. Pull the 2 short ends of the crescent roll tips and place in center over the pie filling. Pull the third triangle tip (this will be the long one) and wrap around the top to cover.
    Complete the rest of crescents.
  • Place crescents into preheated oven for 13-15 minutes until golden brown all around top, bottom, and sides. Allow to cool in muffin tin for 4-5 minutes before pulling them all out and place on a serving platter.
  • In a medium bowl cream together cream cheese and butter using an electric hand mixer until smooth. Beat in vanilla extract. Sift in powdered sugar and beat into mixture 1/4 cup at a time. Add in 2-4 TBS of milk until you get a smooth drizzle.
  • Drizzle glaze all over the strawberry crescent bites. Enjoy.

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