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Cranberry-Almond Bake

Cranberry- Almond Bake 1/4 cup dried cranberries, diced 1/4 cup almonds, chopped 2 Tablespoons apricot preserves 1 teaspoon Dijon mustard 8 oz tube crescent dough sheets 8 oz block cream cheese 1 egg, beaten crackers Preheat oven to 350°.  Combine cranberries, almonds, preserves, and Dijon mustard; mix well. Set aside. Unroll the crescent dough sheet, divide in half into two squares, and round the corners of each half. Place one piece of the dough onto a sprayed or greased baking sheet. (Use parchment paper if desired.) Form the cream cheese into a ball and slightly flatten into a disc. Place the cream cheese disc on the crescent dough sheet that is on the baking sheet. Top with the cranberry/nut mixture.  Place the other half of the crescent dough sheet on top and gently stretch to the edge of the bottom piece of crescent dough sheet. Gently roll the edges of the two dough sheets together up snuggly against the cream cheese. Cut a small slit or two in the top. Beat the egg well and then brush a very light coating over the entire dough. Bake for 30-35 minutes or just until golden brown. Remove from the oven and let stand 15 minutes or more. Serve with crackers or apple wedges.  CONTACT INFORMATION: Come Sit At My Table P. O. Box 1041 Mt. Sterling, KY 40353 #holidayfood #cranberries #appetizers #creamcheese #cranberrynut