A new twist on a timeless and dessert sweet. Easy too.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast, desserts
Cuisine: Mexican, sopapilla crescents
- 1 tube crescent roll dough
- 6 oz softened cream cheese low fat can be subbed
- 2 tbsp sugar
- 3 tbsp toasted sliced almonds
- 2 tbsp butter melted
- 1 tbsp sugar
- 1/4 tsp cinnamon
Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan.
Beat the softened cream cheese with the 2 tbs sugar until very smooth.
Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll.
Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper)
Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon.
Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds.
Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled.
Serving: 1serving | Calories: 236kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 374IU | Calcium: 31mg | Iron: 1mg