1 8-oz can crescent rolls
1 package cream cheese, softened
2 tablespoons honey
1/2 teaspoon vanilla extract
1 pint blueberries, washed and dried
1 lb strawberries, washed, dried, hulled
Lay 6 of the crescent roll dough pieces in a rectangle on an ungreased baking sheet. Lay the remaining 2 pieces on the top and bottom of the rectangle. Tuck, press, and shape the dough pieces together to form a circle. Bake for 13 – 14 minutes until golden brown. Let cool completely. Make cream cheese topping while crust bakes.
Mix the cream cheese, honey, and vanilla in a bowl until smooth. Spread on top of the crust using an offset spatula or knife. Slice the strawberries or cut them in half or quarters and decorate the topping with a fun design using blueberries and strawberries. Cut into slices and serve for breakfast, dessert, or a snack.