To make the dough, in a bowl add flour and cold butter. Mix together to form coarse crumbs. Add cream cheese and combine until crumbly.
Move the dough to a flat surface and knead a few times to form a soft dough. Wrap the dough in plastic and refrigerate for 30 minutes.
For the sweet crescent rolls filling, in a small bowl add brown sugar, nuts, cinnamon and cocoa then stir to combine.
For the savory crescent rolls filling, in a small bowl add chopped broccoli, pinch of salt and olive oil then stir to combine. Do not add the shredded cheese.
Remove the dough from the fridge and separate it into two parts, place one part at a time between parchment paper and roll out into a circle.
For the sweet filling, spread the circle with a thin layer of jam, sprinkle with brown sugar mixture and then pat down firmly. Cut the circle into 8 wedges, then roll each wedge starting with the large edge to the point.
For the savory crescents, cut the circle into wedges first and then one wedge at a time, add reserved shredded cheese, broccoli mixture, and a bit more cheese. Roll to form a crescent shape.
Place the sweet and savory crescents on parchment lined baking sheets then brush with a beaten egg for a glossy sheen.