Crescent Rolls

[SarahC]

Umpa, we need crescent rolls!

Sopapilla Cheesecake

Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

**Edit 8.20.11: to save some calories (and dough...as in mulah! oh, the puns are endless...), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9x13 pan. I also use Neufchâtel in place of cream cheese (they're right next to each other on your grocer's shelf). It's 1/3 less fat (and a higher protein content) and you can't tell the difference one bit! There's no way you can pass this recipe as healthy, but this at least helps.

[umpa]

OMG! Sarah walk away from the Sopapilla it will stick to your butt!

[SarahC]

haha. We could make this except for the crescent rolls. If we just had a crescent roll recipe...

[Andrea]

I'm thinking there are better ways to get cheesecake but I don't have much of a sweet tooth left.

[SarahC]

Actually, I'm not a big cheesecake eater - I thought it might intice Umpa to work on crescent rolls. I have lots of recipes that call for wrapping things in refrigerated crescent rolls. My favorite is chicken. I flattened the chicken and wrapped it around the rest of the stuff that the chicken is usually wrapped in - it was good, but I miss the bread. I particularly miss the texture and versatility of crescent rolls.