Strawberry Mascarpone Breakfast Ring  is an easy and beautiful recipe that’s perfect for spring and summer mornings.

Made with flaky crescent dough, a sweet mascarpone filling, and fresh strawberries, this breakfast ring comes together quickly, but looks like something from a bakery.  Serve it on holidays or as a special treat for your family.  

I originally entered this recipe in the Pillsbury Bake-off contest. One of my recipes was chosen, so I was a finalist, but it was not this one. I have made this Strawberry Mascarpone Breakfast Ring  for my family several times since then so, I guess that makes it a winner.

HOW TO MAKE THIS STRAWBERRY MASCARPONE BREAKFAST RING:

INGREDIENTS
Pillsbury Crescent Dough Sheet
mascarpone cheese
vanilla
confectioners sugar
fresh strawberries
milk
sliced almonds

INSTRUCTIONS

• Preheat oven and line a baking sheet with parchment paper.
• Form the ring
  Open can of crescent dough, but do not unroll. Cut into 8 equal slices,  Press each slice down with the palm of your hand to flatten slightly.  Arrange rolls in center of parchment paper, in a circle, with edges slightly overlapping.
• Bake for 15-17 minutes, until rolls are light golden brown.  Remove from oven and make a large indentation in center of each roll, using a wooden mini tart shaper. Allow to cool for 5 minutes then transfer to a serving platter.
• In a medium size mixing bowl, combine the mascarpone cheese, vanilla and 2 Tablespoons of confectioner sugar, using a spoon. Dice 1/2 cup of the strawberries and gently fold into the mascarpone mixture.
• Mix the remaining confectioner sugar in a small bowl and stir in small amounts of the milk at a time to obtain a consistency to drizzle.
• Divide the filling evenly between each of the roll centers, about a heaping teaspoon, trying to leave some strawberry pieces toward the top. Smooth tops slightly with a knife.
• Drizzle the glaze over the rolls. Sprinkle almonds on top. Arrange remaining strawberries in center of the ring.

Why You Will Love This Strawberry Mascarpone Breakfast Ring

• It is so easy to make with only a few ingredients, and looks like it came from a fancy bakery.
• The sweetened mascarpone and fresh strawberries together is delicious and feels like a spring/summer treat.

Tips for Making The Best Breakfast Ring

• Use fresh strawberries
• Don’t overfill the centers to keep the shape neat
• Serve shortly after assembling for best texture

Frequently Asked Questions

Can I make this ahead of time?
It really is best to serve it right after it is made, but leftovers can be stored in an airtight container and refrigerated for up to 2 days.

Reheat in the oven at 300 degrees for about 7-10 minutes to keep the crispiness. You can also reheat in microwave at 15 second intervals until desired warmth.

Some other great strawberry recipes to try while it is strawberry season are Strawberry Vanilla Cream Dessert 

Strawberry Crepes with Pastry Cream  and Fresh Strawberries

This recipe was shared on Weekend Potluck @ Sweet Little Bluebird.

Recipe was reviewed and no changes made 4/28/26.

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STRAWBERRY MASCARPONE BREAKFAST RING

A breakfast treat made of crescent dough rings, a filling of mascarpone cheese, fresh strawberries and sliced almonds.

Course Breakfast/Brunch

Cuisine American

Keyword Breakfast Crescent Ring, Strawberry Mascarpone Breakfast Ring

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Total Time 32 minutes minutes

Servings 8

Calories 220kcal

Author pamelashank2015

Ingredients

• 1 roll 8oz Pillsbury Crescent Seamless Dough Sheet
• 1/2 cup mascarpone cheese room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup confectioner sugar
• 10 medium size fresh strawberries washed
• 2 teaspoons milk
• 2 Tablespoons sliced almonds

Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• Open can of dough but do not unroll. Cut into 8 equal slices. Press each slice down with the palm of your hand to flatten slightly. Arrange rolls in center of parchment paper, in a circle, with edges slightly overlapping.
• Bake for 15-17 minutes or until rolls are light golden brown. Remove from oven and make a large indentation in center of each roll, using a wooden mini tart shaper. Allow to cool for 5 minutes then transfer to a serving platter.
• While rolls are baking, in a medium size bowl, combine the mascarpone cheese, vanilla and 2 Tablespoons of confectioner sugar, using a spoon. Dice 1/2 cup of the strawberries and gently fold into the mascarpone mixture. Place the remaining confectioner sugar in a small bowl and stir in small amounts of the milk at a time to obtain a consistency to drizzle.
• Divide the filling evenly between each of the roll centers, about a heaping teaspoon, trying to leave some strawberry pieces toward the top. Smooth tops slightly with a knife. Drizzle the glaze over the rolls. Sprinkle almonds on top. Arrange remaining strawberries in center of the ring.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.