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We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
Katie, I can't find Sue's exact recipe, but I seem to remember 2 cans of crescent rolls rolled out. Mix cream cheese and powdered sugar together and spread on one can, top with the second can, and pinch sides.
ReplyDelete(I don't think the original called for it, but I think once I added raspberry jam, too.) I remember having to watch the cooking time to make sure it was cooked through, especially in the center.
I saw her post this on face book and thought I'd post here so there would be a record of it.
ReplyDelete2 containers of crescent rolls
2 blocks of cream cheese
1 tbsp. vanilla
1 egg
1 cup sugar
Mix together softened cream cheese, vanilla, egg yolk and sugar. Put one roll of cresent dough on greased baking pan, cover with cream cheese mixture, then put other crescent roll sheet on top. Pinch edges together and brush egg white on top. Bake at 375 for 1/2 hour. (or until brown on top. Enjoy- if you want lower fat do low fat cream cheese, crescent rolls, and decrease amount of sugar.