Really, I'm not kidding you...
Pinterest is going to make me gain weight.
Although I might stop with this recipe, it just might be extremely perfect!
I added pecans, because ... why not.
Smear the cheesecake mixture on on layer of crescent roll dough. WHY did no one tell me, that they make crescent roll dough in SHEETS? You don't have to mash the perferations. How long have I not known this? Do I live in a CAVE? WHY didn't they make this from the very beginning of crescent roll time? OK enough already, I am very happy now.
I added chopped pecans to half of the top. Because a good Louisiana girl does that you know. We always have a stash of puhcahns around.
I know your mouth is watering.
The original side of the recipe, just for tasting purposes of course.
Yum, yum, yum. Oh, do I have to wait for coffee in the morning for my third helping?
Tip, I used low fat cream cheese. I also used sugar substitute (splenda). That makes them guilt free, so you can just nibble away as you please. Also, I have heard of people adding jams and fruit to the inside. But for me, just give me the original, it just is too perfect.
Ingredients and instructions below:
Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar
Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar
Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
These are absolutely divine!!! They are my signature dessert that everyone ask for when we go to a party! I can't find the darn crescent roll sheets!!!!! I have searched. You need to send me a picture of the can!!! Now, I bake mine without any topping and drizzle the top with a powdered sugar, milk, vanilla icing. Yummy!!! For our St. Patrick's Day party, I used food coloring and made the inside green! I could eat the whole pan!!!
ReplyDeleteAnother easy one with the same crescent roll format is brown one pound of sausage, let it cool then mix it with 2 cups cheese and one egg. Put that in the middle and bake. So good as an appetizer or breakfast casserole! Love them!!!!
Oh that looks so yummy with the pecans!! I know what you mean about pinterest... I'm collecting recipes on there right and left.
ReplyDeleteThey look great:@)
ReplyDeleteOh my! Those looks so delicious!!! Yet another recipe I simply must try!!! LOL
ReplyDelete~Des
These do look absolutely delicious!
ReplyDeleteYum, thanks for sharing.
ReplyDeleteOh, YUM! That looks just amazing! Thanks for sharing.
ReplyDeleteI know these are delicious because my daughter-in-dear (she's a sweetheart!) makes these! Thanks for sharing the recipe at Potpourri Friday!
ReplyDeleteOh this has my name on it, I have to try this it looks delicous. Pat
ReplyDeleteOhh my goodness, this looks delicious. I can't wait to try this! Thanks for sharing. I am your newest follower. Hope you will visit Magnolia Cottage.
ReplyDeleteLisa
you're killing me with these yummy recipes. happy anniversary! come by and link up your date!
ReplyDeleteHi Lori! Oh, I've gained 3 pounds just reading your post! :) This looks so wonderful and I guess I'll have to try it and then I'll have to eat it! ;)
ReplyDeleteThanks for popping in to see me.
Be a sweetie,
Shelia ;0
That seriously looks to die for!
ReplyDeleteOh by goodness, my mouth is watering! I agree with Shelia, you can gain weight just reading the recipe. Thanks for sharing. Your fellow blogger and follower, Connie
ReplyDelete