Unroll one can of crescent rolls in the bottom of a slightly greased 6-quart crock pot.
Mix together your cream cheese, sugar, vanilla and egg yolk (reserve your egg white) with a mixer until well blended and smooth.
Spread your cream cheese mixture evenly across your crescent rolls.
Top with your strawberry pie filling and spread out evenly.
Top with your other can of crescent rolls.
Brush the top of your crescent rolls with egg whites and sprinkle with sugar.
Place a couple of paper towels under the lid to keep condensation off your Danish, cover and cook on high for 4-6 hours, turn your insert halfway through cooking if your slow cooker does not cook evenly.
Serve warm and refrigerate leftovers
Notes
You want to keep your crescent rolls in the fridge until you are ready to use them. They are easier to roll out when they are cold.
Don’t use too much of your egg whites. Just lightly brush them on the top.
Make sure you use a slow cooker you know does not cook hot. If your slow cooker cooks hot, the edges will burn before the center cooks completely.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.