Breakfast & Brunch

Ingredients:
1 package (8 ounces) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon orange zest
2 teaspoons orange juice
1/4 cup fresh or frozen cranberries, coarsely chopped
2 packages (8 ounces each) refrigerated crescent rolls dough

Glaze:
1/2 cup powdered sugar
1 teaspoon orange zest
2-3 teaspoons orange juice

Directions:
Preheat oven to 375°F. For croissants, combine cream cheese, powdered sugar, orange zest and juice in small batter bowl. Mix until well blended. Using food chopper, chop cranberries. Stir into cream cheese mixture. Unroll crescent dough and separate into 16 triangles. Place a small rounded scoop of cream cheese mixture on shortest side of each triangle. Starting at shortest side, roll up triangle loosely to opposite point. Arrange rolls, pinwheel fashion and point sides down on large baking sheet. Bake 10 to 15 minutes or until golden brown. Cool slightly. For glaze, combine powdered sugar, orange zest and orange juice in small bowl until well blended. Drizzle over warm croissants.