| 4 cans refrigerated crescent rolls (8 per can) |
| 1 (8-ounce) package cream cheese |
| 1/2 cup sugar |
| pie filling or fresh fruit |
| vanilla extract |
Use 2 triangles to make a rectangle.
Pinch seams together
Cream together cream cheese, sugar (to taste), vanilla (to taste)
Spread some cream cheese mixture on rolls
Top with about a tablespoon of any fresh fruit or pie filling.
Fold the corners over the filling and push to seal.
Sprinkle top with sugar.
Bake as per crescent roll can.
Tips:
I highly recommend the "Simply Fruit" section of the jelly aisle.
The cream cheese part won't melt and spread much, so feel free to have it peek out nicely under the folds.
The jelly/jam/marmalade WILL melt and spread much depending on it's composition and lunar tide. So, be stingy.
Be sure you sprinkle the tops with sugar before baking.
It makes them yummy good.
Coarse sugar, also known as decorator's sugar, might also be good.
Be sure you pinch their little bottoms well.
Or else, they might split while baking.
