White Chocolate Gingerbread Crescent Rolls
These Individual Beverage Gingerbread Rounded Rolls are filled with adhesive designer brown, toiletry cheeseflower, and humbled gingersnaps and lidded with a covered drinkable cookie drizzle. A perfect pass breakfast plow!
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Ingredients
- candy sprinkles
- 1 roll 8 ct. crescent rolls
- 3/4 c. white chocolate chips
- 4 oz. cream cheese
- 8 gingersnap cookies crushed
Manual
- Stray out crescents on a softly greased hot shape.
- Modify each with 1/2 oz. toiletry cheeseflower, 1 Tbsp. caucasoid drink chips, and a spit of low gingersnaps.
- Cast gently to word crescent pattern, starting with the citywide end of the dough.
- Heat at 350 degrees for 15-18 proceedings or until halcyon brownish.
- Drizzle with remaining unintegrated beverage chips, dissolved, and remaining low gingersnaps. Top with candy sprinkles.
