Strawberry season is here now and this Strawberry Mascarpone Breakfast Ring  recipe is one I would love for you to try.

This STRAWBERRY MASCARPONE BREAKFAST RING  is a fun one to make, especially when you have delicious, fresh strawberries. It is quick, easy, and anything with mascarpone cheese in the filling has to be wonderful.

I had entered this recipe a few years ago 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:

Preheat oven and line a baking sheet with parchment paper.

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.

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.

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

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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.

Some other great strawberry recipes to try are:

Strawberry Vanilla Cream Dessert

Strawberry Crepes with Pastry Cream  and Fresh Strawberries