cup peanut butter chips (use a mixture) or 3/4 cup chocolate chips (use a mixture)
Serving Size: 1 (76) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 246 g45 %
Total Fat 27.4 g42 %
Saturated Fat 13.2 g65 %
Cholesterol 84.3 mg
Sodium 522 mg
Dietary Fiber 3.8 g15 %
Sugars 27.6 g110 %
Protein 13.8 g
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.