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2 tubes (10 ea) small canned biscuits
2 oz Neufchatel cream cheese
2 Tbsp Strawberry Jam (or your favorite preserves!)
1/3 c sugar
1 Tbsp cinnamon
½ c powdered sugar
1 Tbsp 1/2 and 1/2 milk
1 tsp butter, softened NOT melted
Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm! ~Enjoy!
1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips
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.
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.
Cool on the parchment paper or wire rack.
Enjoy! They are soft and oh so yummy!!
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