A festive holiday breakfast featuring a danish made with crescent dough, cream cheese, and raspberries, along with pizza and Nutella candy cane variations.
1: Heat oven to 375°F and line a large cookie sheet with parchment paper; spray with cooking spray.
2: Unroll crescent dough and separate into triangles. Cut each triangle in half lengthwise.
3: Place dough triangles in a long row, overlapping slightly and pressing edges together.
4: In a bowl, mix cream cheese and granulated sugar. Spread mixture on dough, leaving a 1/2-inch edge.
5: Toss raspberries with preserves and place on cream cheese layer. Fold and pinch ends of dough to seal.
6: Brush dough with melted butter and sprinkle course sugar on top. Bake for 16 to 20 minutes until golden.
7: Cool for 5 minutes before serving.
8: For pizza, spread pizza sauce on dough, sprinkle cheese, add pepperoni, and bake for 15 to 18 minutes.
9: For Nutella, spread Nutella on dough, add crushed candy canes, brush with butter, and bake for 16 to 20 minutes.
