But I don’t allow myself to get into the culinary routine, so I always try to give a twist to everyday dishes. But before that, I want to share the news with you. Today our angel woke up and happily jumped into her mother’s womb and decided to show her father how to kick. Yes, the day has come for both of us to finally feel our baby’s first kicks. 🙂
Preparation time: 15 minutes
Cooking time: 35 minutes
2 packs of Pillsbury crescent rolls
2 packages of cream cheese, at room temperature.
1 cup of sugar
1 teaspoon of vanilla
1/4 cup butter (melted)
1 tablespoon cinnamon
4 tablespoons of sugar
Preheat the oven to 350 degrees.
Spray the 9 x 13 baking pan with cooking spray.
Press a can of the crescent rolls into the bottom of the dish, making sure to reach the edges and hold them together.
- Bake the first layer of dough from the crescent rolls until they are done, about 5-8 minutes. (Optional, that way I can make sure it is done. I don’t like raw dough)
Combines soft cream cheese, sugar and vanilla.
Spread the mixture over the half-moon rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon of cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat hot (you’ll be a hot mess!) or let cool and chill for several hours before serving.
Cut into triangles or squares, sprinkle with a little honey if desired and serve.