Recipes

Raspberry Cream Cheese Crescent Rolls

by StudioLink Recipe.
September 10, 2026
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Made by Sara

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These Raspberry Cream Cheese Crescent Rolls are an easy make-ahead school lunch or snack made with refrigerated crescent dough, creamy cream cheese, and fresh raspberries. They take only a few minutes to assemble before baking, making them an easy addition to a week of prepped kid-friendly lunches.

Prep Time: 5 Minutes  |  Bake Time: 12 Minutes  |  Makes 2 Crescent Rolls

Estimated Nutrition Per Serving

Calories: ~190
Protein: ~4g
Carbs: ~21g
Fat: ~11g
Fiber: ~1g

Nutrition is estimated for two crescent rolls without the optional powdered sugar. Actual nutrition will vary depending on the crescent dough, cream cheese, raspberries, and exact portions used.


Ingredients:

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  •   2 triangles refrigerated crescent roll dough
  •   1 tbsp cream cheese (softened)
  •   4-6 fresh raspberries
  •   1 tsp powdered sugar (optional)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 375°F and line a small baking sheet with parchment paper.
  2. Separate 2 crescent dough triangles and lay them flat.
  3. Spread about 1/2 tablespoon of softened cream cheese over each piece of dough, leaving a small border around the edges.
  4. Gently break or lightly mash 2–3 fresh raspberries over the cream cheese on each crescent.
  5. Starting at the wide end, gently roll the crescent dough around the filling. Keep the cream cheese and raspberries enclosed as much as possible without stretching or tearing the dough.
  6. Place the crescent rolls on the prepared baking sheet with a little space between them.
  7. Bake at 375°F for 12 minutes, or until the dough is cooked through and naturally golden.
  8. Allow the crescent rolls to cool before serving or packing in a child’s lunch.
  9. If desired, add a very light dusting of powdered sugar after the rolls have cooled.
  10. Refrigerate extras in a covered container and reheat in the oven or air fryer when desired.

Lunch & Meal Prep Tips

Keep the Filling Modest: A small amount of cream cheese and a few raspberries are enough for each crescent. Overfilling can make the dough difficult to close and may cause more filling to leak during baking.

Lightly Mash the Raspberries: Breaking the berries into smaller pieces makes them easier to tuck inside the crescent dough while still keeping a naturally fruity texture.

Keep the Filling Enclosed: Roll the dough snugly enough to surround the cream cheese and raspberries, but avoid stretching the dough so thin that it tears.

Meal Prep Several Flavors: Use the remaining crescent dough to make Sara’s other filling combinations at the same time for an easy variety of lunches and snacks throughout the week.

Cool Before Packing: Let the rolls cool before placing them in a lunch container so trapped steam does not make the baked dough overly soft.

Add Powdered Sugar Last: If using powdered sugar, wait until the rolls have cooled so it stays lightly dusted on top instead of dissolving immediately.

Refrigerate Extras: Store leftover baked crescent rolls in a covered container in the refrigerator for easy grab-and-go lunches and snacks.

For Younger Children: Cool the crescent rolls completely and cut them into pieces appropriate for your child’s age and eating abilities before serving.

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