i was in the mood for something quick and easy and this was perfect! a can of cherry pie filling, some crescent dough, and cream cheese.. what could be easier? oh yeah i used the crescent dough sheets instead of the crescent rolls so i didn’t even have to seal the seams 🙂 YUM
Crescent Cherry Cheese Cobbler
adapted from thecountrycook
1 (8 oz.) tube crescent rolls (8 crescent rolls are in one tube)
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar (divided use)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350F degrees.
Spray an 8×8 baking dish with nonstick cooking spray.
Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.
Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.
Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth.
Then add in vanilla extract and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.
Then pour pie filling on top of cream cheese layer. Spread it around evenly.
Finally, top with remaining crescent roll dough.
Do your best to stretch it out on top and seal the seams of the crescent rolls.
Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes.
Top crust should look crusty and be golden brown in color.
Slice and serve. This must be kept refrigerated if not eaten the same day it’s made.
These were delicious. Munchkin #1 loved these! Easy quick and tasted great!
Philly Cheese Steak Crescent pockets
adapted from cookthetv
1 pound ground beef
½ small yellow onion, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 tablespoon Worcestershire sauce
Salt and pepper
pinch garlic powder, to taste
2 packages crescent dough sheets
Thinly sliced Provolone cheese
Preheat oven to 375 degrees. In a skillet over medium-high heat, brown the meat until cooked though, about 5 minutes. Once brown, add the onion, peppers and Worcestershire sauce and cook until vegetables begin to soften, about 4 or 5 minutes. Add a pinch of garlic powder, and salt and pepper to taste. Remove from the heat and cool.
Cut each crescent sheet into 4 rectangles.
Add one slice of cheese to each rectangle, then add meat mixture onto each one. Pinch 4 corners to close up and sides.
Place filled crescents on ungreased baking sheet.
Bake until golden brown, about 10 minutes. Cool slightly and serve.
This was our cinco de mayo meal. I probably should have posted it sooner. Oh well :). Regular shepherds pie just does not appeal to me, but this Mexican version sounded tasty. Tacos in a crescent pie shell. It came out good, although I realized I layered the layers in the wrong order. Didn’t matter it still came out tasty! A nice change from straight up tacos!
Mexican Shepherd’s Pie
adapted from tablespoon
1 (8 oz) can refrigerated Crescent Rolls
1 lb ground beef
2/3 cup water
1 (1 oz) package Taco seasoning mix
1 can Black beans, rinsed
1 cup whole sweet kernel corn
1 1/2 cups shredded Mexican cheese
lettuce, tomato, sour cream, salsa for topping
1Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
2Lay the crescent rolls in the plate overlapping and pressing together to seal. Press the dough up the sides of the plate. Bake crust for 10-12 minutes or until golden brown.
3While crust is baking, brown beef in a skillet and drain. Add 2/3 cup water and seasoning mix and simmer 3-4 minutes or until liquid is gone.
4Once crust is done, cool for a couple of minutes then begin layering your toppings. First, the beans, followed by the corn, then meat. Sprinkle meat with cheese and return pan to the oven for 3-4 minutes or until cheese is melted.
5Top with desired toppings such as lettuce, tomato, sour cream, and salsa.
Made a yummy apple coconut dessert over on townmousecountrymouse
Once again i defrosted ground turkey with no plan! searching for something to do with it i found this recipe — we love mexican here! this was a nice twist on burritos — the crescents gave a nice change from tortillas!
Turkey and Bean Crescent Burritos
adapted from pillsbury
1 lb ground turkey, cooked
1 can black beans, rinsed, drained
1 can diced tomatoes (i used del monte tomatoes with jalapenos)
1 can corn, drained
1 package taco seasoning mix
3 cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls
1 cup shredded mexican blend cheese (4 oz)
1 In 10-inch skillet, mix beef, beans, tomatoes, corn, and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
2 Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese. Starting with short side, roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.
3 Bake at 375°F 15 to 20 minutes.