Cream cheese crescent rolls braids are so flavorful with a soft and creamy inside and a delicate crispy golden outer layer. Stay in your pajamas instead of heading to the local patisserie cafe, because you can make these delectable treats at home.
You can never get enough pesto, in my opinion. It’s great on pasta, but it’s even better in a cream cheese crescent roll braid.
And, it’s one of those recipes that is super easy to make because you just roll out the dough, spread the cream cheese and pesto sauce, fold it back up, and bake it.
You can add a little variety to the crescent roll including shredded chicken, ham and swiss cheese, or even sausage.
The crescent rolls make the best addition to an appetizer table, and they cost less than five dollars.
What do I need for the crescent roll braid?
- Crescent rolls
- Whipped cream cheese
- Pesto sauce
- Egg white
- Parmesan cheese
Full recipe and printable instructions listed below.
I start off by either spraying a cookie sheet with non stick spray, or cutting out a sheet of parchment paper. The braid won’t stick at all to the parchment paper. It works great for this dish.
Open the first package of crescent rolls and roll them out onto the sheet. They are all going to be stuck together and you want to try and keep them that way.
Unroll the second roll of crescent rolls onto the cookie sheet.
Now, you’re going to either roll the crescent roll seams together with a roller or press them together with your fingers.
Don’t go out and buy a roller just for this recipe, because you can do this just as easily with your fingers.
Press all of the seams together, including the dotted lines.
Next, take a knife and cut slits on the outside, all the way down the side. You will be cutting eight slits on each side, like in the picture below.
And, it doesn’t need to look fancy, because it will turn out beautifully when it bakes.
Add 8 ounces of whipped cream cheese to the center. I used a spatula to spread it.
I used whipped cream cheese because it’s so much easier to spread and a has a little bit of a fluffier texture. You can use regular cream cheese, but I would whip it a little with a mixer first to have a lighter consistency.
You don’t need to spread it all the way to the edges. Try to keep it in the middle of the crescent roll, that way you’ll be able to fold the sides over with ease.
Next, add the pesto and spread it around.
Grab a piece of dough on the side and fold it toward the middle. Keep going until each piece is folded in toward the middle.
To create the braid, take each piece and pull it toward the middle, giving each one a twist.
Beat one egg white with a little bit of water and brush it over the top. This will give the crescent roll a golden sheen.
Grate a little bit of parmesan cheese and sprinkle all over the braid. Mmm… I am getting excited!
You can also use pre-shredded parmesan cheese to make things go a little faster. I always lean toward shredding it myself, because it just tastes fresher.
Pop it in the oven and bake it for approximately 20 minutes. My crescent roll package stated 15 minutes, but I ended up baking it for about 20-25 minutes, give or take.
When the braid is golden brown, it’s done.
And, it’s a gorgeous braid when it’s done, all while oozing warm and tasty cream cheese and pesto. Oh my goodness.
Let it cool for about 10 minutes.
I use a pizza cutter to slice it into smaller pieces.
- 2 - 8 oz. packages of crescent rolls
- 1 - 8 oz. package of whipped cream cheese
- 2 Tbsp. pesto sauce
- 1 egg white
- 1 tsp. water
- 2 Tbsp. shredded parmesan cheese
- Roll the crescent rolls out flat on a cookie sheet and press the seams together.
- Cut 8 slits down each side of the crescent rolls, 1/3 of the way to the middle.
- Spread cream cheese down the middle.
- Spread the pesto sauce on top of the cream cheese.
- Twist the outer pieces of the crescent roll toward the middle, creating a braided look.
- Add the water to the egg white and beat.
- Brush on top of the entire braid.
- Sprinkle with parmesan cheese.
- Bake for approximately 20-25 minutes, or until golden brown.
- Let it cool for about 10 minutes.
- Slice with a pizza cutter.
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Amount Per Serving: Calories: 328Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 369mgCarbohydrates: 25gFiber: 1gSugar: 7gProtein: 7g
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