Heat oven to 375°F. Line large cookie sheet with cooking parchment paper
If using crescent rolls, unroll dough and separate into 4 (6 1/2x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles
In bowl, mix cream cheese, 3 tbsp powdered sugar and 1/8 tsp vanilla until smooth. Spread tbsp of mixture in 3 1/2-inch wide strip down center of each dough rectangle, all the way to the edge, leaving 1 1/2-inch border on short ends of dough
In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles
Make 8 cuts on each short side of rectangle, to edge of filling. Alternating side to side, fold cut strips at an angle across filling, slightly overlapping. Pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet
Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving
In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve
Ingredients
1 can (8 oz) Pillsbury™ Refrigerated Crescent Dinner Rolls or Pillsbury™ Refrigerated Crescent Dough Sheet
3 oz (from 8-oz package) Urban Meadow® Cream Cheese, softened
3 tablespoons Urban Meadow® Powdered Sugar
1/8 teaspoon vanilla
1 cup fresh mixed berries (blueberries, raspberries, blackberries)
