Croissant Dough with Cream Cheese Filling

I found this recipe online and I think this dough might work to make my Cinnamon Cheesecake and for other things too. I am going to try it. I think if I made these I would sprinkle them with cinnamon sugar and bake them for an individual dessert.

CROISSANT DOUGH W/CREAM CHEESE FILLING
Dough:
1/2 c. butter
1/2 c. half and half
1/3 c. sugar
1/2 t. salt
1 1/2 t. almond extract
2 eggs, beaten
3 c. bread flour
1 1/2 t. yeast
Egg wash (very important):
1 egg
2 t. water
Filling:
1 - 8 oz. pkg cream cheese (1/3 less fat)
1/4 c. sugar
1 egg yolk
1 tp. almond extract
Melt butter in microwave and then stir in half and half, sugar, salt, and almond extract. Now stir in the beaten eggs. Then pour this mixture into your breadmaker pan (if you are using a breadmaker.) Dump the flour on top of the liquid in the breadmaker pan. Make a little hollow in the center of the top of the flour and pour the yeast in it. Set your breadmaker for the dough only setting.
When done, remove/divide/refrigerate the dough in plastic bag (s). You can refrigerate an hour or overnight.
When ready, roll out cold dough-no additional flour is needed during rolling! Roll out small thin individual rectangles or a large thin rectangle. Spread the filling on the rectangle, fold over the dough, and pinch/seam edges together. Place seam side down on ungreased cookie sheet. Brush top (s) with egg wash-this is very important to the final look and texture.
Bake at 350° for 15 to 20 minutes.  If you wish, you can frost these after baking, or add chocolate chips or fruit to the filling before baking.
This dough baked without the egg wash reminds me of chicken pot pie crust so you could probably make a pretty good pot pie with it (minus the almond flavoring of course.)