In a large bowl add the flour and the butter mix together with a pastry blender, fork or clean hands to form coarse crumbs. Add the cream cheese and again combine until crumbly. Move the dough to a flat surface and knead together a few times to form a soft smooth dough (do not over knead).* Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to an hour.
While dough is in the refrigerate start to prepare your filling.
FOR THE SWEET FILLING
In a small bowl add the brown sugar, nuts, cinnamon and cocoa stir to combine.
FOR THE SAVORY FILLING
In a small bowl add the chopped broccoli, pinch of salt and the olive oil, stir to combine. Keep the shredded mozzarella separate.
Pre-heat oven to 350F (180C). Line two baking sheets with parchment paper.
Remove the dough from the fridge, separate dough into two parts, place one part at a time between parchment paper and roll out into a circle about 10 inches (25cm) (or as close to a circle as you can get), for the sweet filling, spread the circle with a thin layer of jam, sprinkle with the brown sugar mixture, pat down firmly. Cut the circle into 8 wedges.
For the savory crescents, I cut the circle into wedges first and then one wedge at a time I added some shredded cheese, broccoli, and a bit more cheese, roll each wedge (sweet and savory) starting with the large edge to the point.
Place the crescents on the baking sheets, brush lightly with a beaten egg or milk. Bake for approximately 20-25 minutes or until golden. Serve warm. Enjoy!
*You could also use a food processor to bring the dough together, do not over process.
Notes
If your house is warm or the dough is getting sticky, chill it after each step to firm it up, 10-15 minutes should do it.To roll the dough out easier, I recommend placing the dough on top of a piece of parchment paper, and then place another piece of parchment on top of the dough. Use your rolling pin on top of the second piece of parchment and roll it out. This prevents your rolling pin from sticking to the dough.Store leftover sweet crescent rolls in an airtight container at room temperature for up to a few days. Savory crescent rolls can be stored covered in the refrigerator for a few days as well. To reheat, place in the oven at 325°F until warmed through.Baked sweet and savory crescent rolls can also be frozen! Flash freeze on a parchment lined baking sheet then store for one month in a freezer safe bag. Reheat from frozen for about 15 minutes at 325°F or until thawed and warmed through. You can also freeze unbaked pastries! Assemble up to the point of adding egg wash and baking. Flash freeze and then place in a freezer safe storage container. Bake from frozen at 350°F for 30-35 minutes or until the tops are golden brown.