Ingredients
crescent roll dough,4 cans, refrigerated, like Grands! Big & Flaky
pie filling,1 can, prepared, like cherry, blueberry, peach or apple
8ozcream cheese,1 package, softened
½cuppowdered sugar
1tspvanilla
sugar,for sprinkling, optional
Preparation
By hand or with a mixer, cream together the cream cheese, powdered sugar, and vanilla. Set aside.
Open the first can of crescent rolls, then unroll them, working with 2 at a time on a large plate.
Using a knife or pizza cutter, trim the widest part at the bottom of each piece of crescent roll dough so that it forms a perfect triangle.
Save the scraps to press together and make one last crescent roll, or discard them.
Spread about 1 tablespoon of the cream cheese mixture on the widest part of the dough, to the edges of the sides and bottom, and about halfway up to the thin, pointed top.
Place about 1 teaspoon of pie filling about half an inch away from the edge at the bottom of the dough.
Carefully tease up the wide bottom edge, then roll the dough upwards, encasing the fruit filling.
Keep rolling until the bottom is resting on the plate.
Gently pull the top tip of the triangle to tuck under the bottom of the now-rolled crescent roll.
Place the roll it on a tinfoil-lined baking sheet, curving the ends inwards slightly in a crescent shape.
Repeat with the rest of the dough.
Lightly sprinkle the tops of the filled and rolled crescents with sugar.
Bake at 350 degrees F for 10 minutes, or until the crescent rolls are lightly golden brown.
Serve, and enjoy!
