Scrounging in the fridge to bake danish

If I know anything to be true, I know that like father like son, Andy is his father's son. He LOVES breakfast danish, coffee cake, donuts, all baked goods that have breakfast written on them. We have an excess of raspberry jelly in the freezer - mostly because we have a girl who got super excited about it - and we made loads of it with the berries off our bushes last year - then she decided she liked strawberry better. Right... so about that jelly... it sits in the freezer. I wanted to make Andy a danish with fancy dough, the whole nine yards, but then after another lousy night of sleep that got changed a tad, crescent rolls in the fridge seemed like a great sub for that fancy dough that was going to take hours of work. I found a recipe that had a cream cheese filling too, Andy is more of a danish purist, less cream cheese, more fruit filling. So into the oven and away we go! It actually oozed out WAY less than I thought it would and he declared it delicious. Good thing since he's the only one who ate it. If you have jelly and crescent rolls, give it a bake!

Raspberry Danish
Ingredients
1 tube of the crescent rolls
1 jar of homemade raspberry jelly/jam
For the glaze:
1/2 cup powdered sugar
1-2 tbsp milk
1/4 tsp vanilla
Instructions
Preheat oven to 375 degrees. Lightly spay a large sheet pan with non-stick spray or use a slipat mat, parchment paper works, too.
Open crescent roll dough and unroll.
On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out edges and seal any holes.
Cut 1/2-inch strips up each side of the dough and going about 1/3 of the way into the dough.
Carefully spread jelly/jam filling down the center of the dough to be about 2-3 inches wide.
Fold the 1/2-inch dough strips up over filling alternating sides to form a braided pattern.
If you have excess dough at the end of the danish, fold them in as best as you can into the dough.
Sprinkle with sugar
Bake for 15-20 minutes or until filling is set and crescent dough is golden in color.
Let cool on pan about 15 minutes.
Once danish has cooled, remove to serving platter.
Making the glaze:
In a small bowl, mix together powdered sugar, vanilla and milk to create icing.
Add more milk, a little at a time to get the desired consistency, if necessary.
Drizzle icing over danish.
Cut into pieces and serve.
It tastes great warm or chilled.