Here’s another easy recipe that does not require a lot of work, and  it’s a good way to use up those crescent rolls you forgot about in the back of the fridge!  Okay, so I forgot them! lol  It’s not the first time I’ve forgotten about something in the fridge and I’m sure it won’t be the last!  SO, since they were there, and they needed to be used, I jumped on making this recipe I discovered last night!

There I was thumbing my way through a cookbook called “Taste of Home Bakeshop Favorites,” when the word crescent jumped off the page! I knew this recipe was calling my name…besides, I hate throwing something away in the trash when it still have a shelf-life, even if it was a very short one! 

You have to be careful when you buy things in a store.  Just because it looks all fresh in the store, does not always mean it is.  We all make mistakes, and grocery stores can also make mistakes.  Always look at the expiration date when buying anything!  So, the crescent rolls did not have as long of a life as I thought…because, I forgot to check the date!!

Anyway with that all said, this is a very good recipe, even if you have to use your non-dominate hand to do most of the work. 🙂  So, I hope you enjoy this recipe (if you remember) when you need to use up your forgotten crescent rolls in back of the fridge!

Happy Crescent Baking!

 

 

Ingredients:

1 package (8 ounce) cream cheese, softened

1/4 cup confectioner sugar

1 egg

1/2 teaspoon vanilla extract

2 tubes (8-ounce each) refrigerated crescent rolls

1 can cherry pie filling

Glaze:

1/2 cup confectioner sugar

2 to 3 teaspoons milk

Directions:

1. Ina small bowl, beat cream cheese and 1/4 cups confectioner sugar until smooth.  Beat in egg and vanilla just until combined; set aside.

2. Unroll crescent dough and separate into triangles.  Set four triangles aside.  Place remaining triangles on a greased 14-inch pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leaving a 3-inch hole in the center.  Lightly press seams together.

3. Spread cream cheese mixture over dough to within 1/2 inch of edges.  Top with pie filling to within 1/2 inch of cream cheese.  Cut reserved triangles into thirds, starting at the wide end and ending at the point.  Arrange over pie filling with the points facing outer edge of pan, forming spokes.  Press ends at the center and outer edges to seal.

4. Bake at 375 F for 15 to 20 minutes or until golden brown.  Cool on a wire rack.  Combine remaining confectioner sugar and enough milk to achieve drizzling consistency, drizzle over coffee cake.

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* If glaze is too thin, add more confectioner sugar, if too thick, add a little more milk.

** Please make sure you have crescent dough at least a 1/2  to 1-inch from edges so it will not run off the pizza pan/stone.  This is very important! 

I had another can of crescent rolls to use, not enough to make another crescent coffee cake, so I rolled balls out of the crescent triangles and pressed into circles, spread on the cream cheese mixture, topped with cherries and baked until they were golden brown.  I then drizzled glaze on top of each one.  They did not turn out as well because I did not have much of an edge on the circles, so they did run off the edges here and there.  Next time I would make larger circles and make less of them to insure they will not run over the edges. 

Recipe from “Taste of Home Bakeshop Favorites”  383 Reader Recipes You’ll LOVE!

 

Recipe from “Taste of Home Bakeshop Favorites”  383 Reader Recipes  You’ll LOVE!