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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Perfect for the morning after Thanksgiving. Ingredients:
2 (10.1-ounce) tubes big crescent rolls |
1 1/2 8-ounce packages cream cheese, room temperature |
1/2 cup (plus more) powdered sugar |
3 1/2 tablespoons cornstarch, divided |
1 large egg, separated |
1/2 cup large-curd cottage cheese |
1 cup drained cranberry sauce |
Directions:
1. Preheat oven to 375°F. Line 12x18x1-inch baking sheet with parchment paper. Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge). Press to seal all seams to form 1 large piece and cover pan bottom. Beat cream cheese, 1/2 cup sugar, 21/2 tablespoons cornstarch, and egg yolk in medium bowl to blend. Mix in cottage cheese. Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves.
2. Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges. Top cheese with cranberry filling. Using parchment as aid, fold plain dough over, enclosing filling; peel back paper. Seal dough edges. Cut several diagonal slits in top of dough. Beat egg white until frothy; brush over top. Bake until cooked through, about 35 minutes. Dust with more sugar and cool. Serve warm or at room temperature.
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