Simple cheesecake filled crescents. Such an easy dessert!
Cheesecake Crescents: Easy!!!
When you want a quick dessert or snack, there’s nothing better to have on hand than a tube or two of crescent roll dough.
So many treats are made with it that now it’s being offered in a solid sheet. This is a real boon because you now don’t have to seal all those pesky seams. Even better, the solid sheet is also available in store brands which cost less. I generally have a tube or two in my fridge at all times for emergency situations (mostly sweet snack attacks).
I love cheesecake and so do many others! So when I saw the original recipe on the Pillsbury website, I just had to make them!
Half Works Fine
The original recipe made quite a lot of these–from my standpoint since I’m a widow living alone. Therefore, I cut the recipe volume for these cheesecake crescents in half and it worked fine. It made enough for now and later!
But if you’ve got a family with hungry kiddos, then make the whole thing. They’ll disappear quickly–count on it.
It’s best to serve these warm or at room temperature. I don’t think these would be as good chilled.
Get Creative With Flavors
Even though it’s very good, this recipe is pretty generic.
However, there’s lots of ways it can be taken to the next level. The first thing I think of here is adding some fresh fruit; especially berries. That way you can get an additional bang for your buck nutrition-wise. I would, in no way, classify these cheesecake filled roll ups as healthy, but if you can make them a little more so, then why not?
The next idea I have for these is schmeering a little jam or jelly on the dough before adding the cheesecake filling. If I did this, I’d cut the sugar in the filling in half. Otherwise it might be too sweet.
If you want to cut some fat out, then definitely use Neufchatel cheese and reduced-fat crescent dough.
Cheesecake Filled Roll Ups
- 1 tbs ground cinnamon
- 2 tbs sugar
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 tsp vanilla
- 2 cans (8 oz each) refrigerated crescent dough sheets
- Canola oil for frying
- Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
- In small bowl using handheld blender or mixer, beat 1 package (8 ocream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
- Lightly flour flat work surface. Unroll 2 cans (8 oz eacPillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares.
- Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
- In skillet, heat canola oil to 325°Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
- Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.