Place the pastries on the pan. Bake for 14-16 minutes or until the crescent dough is golden brown, then remove to a cooling rack. Let the pastries cool so the icing doesn’t melt and the Danish ...

Roll each loaf of bread in the mix to coat all sides, but not the edges. Place each loaf into the pan to form a circle and pinch the edges together to seal. Bake 35 minutes or until golden brown.