I also have no interest or time in making pastry dough today, sorry pastry chefs, but I love those tubes of crescent rolls. Is there anything you CAN’T do with them?
For this recipe, I used low fat dough, neufchatel cheese, cut the butter from the original recipe (you could leave out the butter & cinnamon/sugar all together) and left some of the sugar out. You could also go w/ Truvia, Splenda, Stevia, whatever sweetener makes you happy. I prefer sugar for a few reasons: #1, it tastes better and #2, I know what’s in it. Don’t we already eat enough strange things anyway (like crescent rolls)?? That’s just me. *getting off soapbox*
I used two 8×8 pans today–one w/ fruit and one without in case some didn’t want the fruit. One 9×13 pan is also sufficient if you’re not interested in making two pans 🙂 It’s your kitchen, no one is the boss of you!
- 2 cans reduced fat crescent rolls
- 2 (8oz) packages neufchatel or cream cheese (softened)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 T. butter (melted)
- Cinnamon & sugar–3 T. sugar to 1 t. cinnamon
- Optional: 1 c. of fruit filling, jam/jelly, fruit of some sort. I used some frozen strawberries, blended them into fruity mash, and combined them w/ 1/2 of the cheese mixture.
The cinnamon was shy, he didn’t make the picture. He sends his apologies….
Unroll and spread 1 can crescent rolls on bottom of un-greased pan for 9×13. Split off four sections of rolls for 8×8 and repeat for each pan. Pinch the seams together and spread with your fingers to make a thin layer of dough. Combine softened cream cheese, egg, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. To make a smooth sheet of dough, I would recommend putting the dough down on wax paper (parchment is fine), putting another layer on top and rolling out w/ a rolling pin or pressing out w/ your fingers. You can peel the dough up and lay it over or use the rolling pin like a pie crust and drape it across the rolling pin. Your choice.
For the fruit filling option:
Split your cheese mixture after it’s mixed. I used half and put it in the first 8×8 pan. I left the rest in the bowl and added the fruit/filling/jam/jelly. In my case: strawberries. Mix those with the mixer just until blended, about 30 seconds or so. Add the fruit/cheese mixture to the other pan.
Remember: split if you’re making two 8×8 pans. Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 20-30 minutes.
Enjoy the cheesy goodness!
*you should refrigerate this if you don’t gobble it up immediately. dairy = fridge time.