These White Chocolate Gingerbread Crescent Rolls are filled with gooey white chocolate, cream cheese, and crushed gingersnaps and topped with a white chocolate gingersnap drizzle. A perfect holiday breakfast treat!
Well….today is officially our last day of school for the week! Am I looking forward to the extra time with my kiddos? Hmmmmmm. That depends. If they are somehow able to stifle the urge to whine and beg for 5 movies, 3 play dates, 18 treats, something to do, and a sleepover….DAILY….then yes. So, in other words, not really. See, if there is one thing that is true about my kids, it’s that they’re persistent. And if there’s one thing that’s true about me, especially during pregnancy, it’s that my patience level is low. REALLY low. So I need to brace myself – the next 5 days could be dicey.
On the other hand, why ruin the next 5 days by trying to maintain some type of control around here? Why not just embrace the fact that it’s a holiday week and let a few more things go…..? Become a “yes” mom for a few days?? Because when I’m a “yes” mom, everyone is happier. Even me….once I get over the fact that I just said yes to something I wasn’t particularly excited about! Take sleepovers, for example.
Just last weekend, I decided to say yes to a sleepover with our neighbor, Taylor. Taylor is here all the time! She is basically part of our family! So why is my first instinct still to say no to her (or anyone!) sleeping over? I guess it’s just because sleepovers involve a little extra effort. There is more of an expectation for things to be FUN! Which means the girls pull out craft kits and science experiments that I need to help with. So instead of relaxing on the couch, I find myself in the kitchen, making facial scrubs and bars of soap. And in the morning, instead of sleeping in, I find myself trying to come up with something fun and delicious for breakfast.
But you know what? In the end, it’s worth it. Because it’s fun to spend that kind of time with them! AND….when the pressure’s on…..I typically come up with something extra-delicious! Like these White Chocolate Gingerbread Crescent Rolls. They are gooey, sweet, flaky, and a little crunchy….and they couldn’t be easier to make! So I guess what I’m saying is that saying yes isn’t always a bad thing. Which is a GOOD thing to keep in mind this (long) weekend!
- 1 roll (8 ct.) crescent rolls
- 4 oz. cream cheese
- ¾ c. white chocolate chips
- 8 gingersnap cookies, crushed
- candy sprinkles
- Roll out crescents on a lightly greased baking sheet.
- Fill each with ½ oz. cream cheese, 1 Tbsp. white chocolate chips, and a sprinkle of crushed gingersnaps.
- Roll gently to form crescent shape, starting with the wide end of the dough.
- Bake at 350 degrees for 15-18 minutes or until golden brown.
- Drizzle with remaining white chocolate chips, melted, and remaining crushed gingersnaps. Top with candy sprinkles.
Looking for more delicious ideas using crescent rolls?