RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4901
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| Recipe Name: |
Baked Cheese Danish - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.79
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x13 baking dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees.
Grease 9x13-inch baking pan. Lay one package of crescent rolls in the pan (pinch seams together).
Beat the cream cheese with the sugar, 1 teaspoon of vanilla and the whole egg until smooth.
Spread the mixture over the dough evenly. Then lay the second layer of dough over the top. and brush with the egg white. Bake for 35 to 45 minutes, or until the top is golden brown.
While it is baking, combine the powdered sugar, remaining vanilla and milk. Stir until smooth.
Top with the glaze after cooling for 20 minutes. |
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| Nutrition per Serving: |
| Calories: |
368 |
Total Carbs: |
38.5 |
Net Carbs: |
38.5 |
| Cholesterol: |
88.5 |
Fat: |
22.1 |
Protein: |
5.95 |
| Fiber: |
0.00 |
Sodium: |
242.05 |
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