If you need a simple, quick dessert, this one is for you!
This week has been uneventful and I'm thankful for that. Minus some play dates, a few appointments and one hairy evening with a teething baby our week has been your typical summer week. Playing outside, bike rides, picnic lunches and one movie day as it poured buckets outside.
I can't quite wrap my head around it being the first day of August. Where have these past two months gone? I looked back at my bucket list post this Spring....have I accomplished it all? Not everything, but I still have a month to go.
But I really wish I had two more months to go....
I wasn't in the kitchen a ton this week, but I did manage to make these five ingredient cookies for girl's night.
I was headed over to a friend's just a few blocks away and with them bringing chips and salsa, fruit, barbecue meatballs, snack mix....it was OBVIOUS that I needed to bring dessert.
But I just wasn't into making something elaborate. I had heard of spreading a cream-cheesy layer of goodness on flattened crescent rolls, rolling them up, slicing and baking them before so I thought I'd give it a whirl.
Hint. The 'extra' stuffing makes a really good fruit dip. My kids dug it. Healthy? Not a chance. But really, really tasty.
I can imagine you could put anything in this layer - chopped up fruit, jam, peanut butter, really probably whatever, but I kept it classic with the mini chocolate chips.
Because who doesn't love chocolate chips?
So go ahead, impress your friends with this 'cookie'! And just in case you don't think I bake with crescent rolls often, well think again. Here are a few recipes {dessert and non-dessert} that I've made over the years.
Give them all a try!
Cream Cheese Crescent Cookies
1 tube Pillsbury crescent rolls
8 oz. cream cheese, softened
1/4 c. sugar
1/4 c. brown sugar
1/2 c. mini chocolate chips
1. In a bowl combine the cream cheese, sugars and mini chocolate chips. Set aside.
2. Open the crescent rolls and lay, spreading out on a cutting board, piecing seams together to form a rectangle.
3. Spread the cream cheese mixture evenly over the crescent rolls.
4. Starting at the bottom, gently roll up the crescent rolls, pinching seams together to form a log. Wrap tightly in plastic wrap and place in the freezer for 2 hours, or in the fridge for 4 hours.
5. To bake, remove from the freezer and using a serrated knife, gently slice into 1/4' inch slices. Place on a greased baking sheet.
6. Bake at 350 degrees for 15 minutes or until golden brown. Keep in an airtight container to stay fresh.
