INGREDIENTS
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2
tablespoons butter or margarine, melted
3/4
cup pineapple cream cheese spread
1 2/3
cups thinly sliced peaches, halved
DIRECTIONS
1
Heat oven to 375°F. On cutting board sprinkled with 1 1/2 tablespoons of the sugar, separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. Brush rectangles with about 1 tablespoon of the melted butter; sprinkle with remaining sugar. Using 2 rectangles, place one rectangle on top of the other. Starting with the shortest sides, roll up both ends jelly-roll fashion to meet in center. Cut into 8 slices. Repeat with remaining 2 rectangles, forming 16 slices in all. Place, cut side down, 2 inches apart on ungreased cookie sheets. Brush with remaining melted butter.
2
Bake 10 to 13 minutes or until golden brown. Gently recoil cookie if necessary. Immediately remove from cookie sheets. Cool completely.
3
Place cookies on serving plate. Place dollop of cream cheese spread on each cookie. Top each with sliced peaches.
High Altitude (3500-6500 ft)
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