As I mentioned a few months ago, members in our Sunday School class take turns providing snacks for the class and recently it was my turn.

Early in the week I started looking through my folder of breakfast recipes.

I had a hard time deciding what to fix, but because we had plans for most of Saturday and I knew I wouldn’t have lots of time, I finally decided to go with a couple of things that looked pretty easy.  The first recipe I decided on was something sweet, because I love sweets.

Strawberry Cream Cheese Crescent Rolls from sewlicioushomedecor.com:

— 2 cans Pillsbury Crescent Rolls

— 1 21 oz. can Strawberry Pie Filling

— 4 oz. of Philadelphia Cream Cheese, softened

— 2 tablespoons butter or margarine, softened or slightly melted

— 1/2 teaspoon vanilla

— Dash of salt

— 2 cups powdered sugar, sifted

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper, baking mat, or lightly grease.

Combine cream cheese, salt, butter, vanilla, and powdered sugar.

Mix with a mixer, until thick and creamy.

Unroll crescent rolls.

Spread a small amount of cream cheese on crescent roll, add one teaspoon of pie filling.

Gently roll up crescent roll. Continue until all the crescent rolls have been prepared.

Bake until golden brown as directed on package.

For the remainder of the cream cheese, put in a small plastic baggie, snip one end of the corner and drizzle over crescent rolls.

To speed the process of softening the cream cheese and butter, I cut each up into chunks and placed in a small mixing bowl.

After about an hour, when both were soft, I added the vanilla and salt.

I used my hand held mixer to combine everything, then slowly added the sifted powdered sugar. I took a little taste and it was yummy.

I then unrolled each package of crescent roll dough and pulled them apart at the perforations.

I spread some of the cream cheese mixture on each one of the dough sections.

Since the recipe said to use a little, I had a hard time figuring out how much to use.

In the end I put just a little on some of them and more on others.

The recipe says to put one teaspoon of strawberry pie filling on top of the cream cheese mixture, but the pie filling I used had whole strawberries and in it and I didn’t want to just have one strawberry rolled up in each crescent roll so put some of the pie filling on a cutting board and used a knife to chop up the strawberries that were in it.

I figured this would make it easier to spread, but it was a bit messy.

Then, instead of measuring one teaspoon of pie filling for each crescent, I just spread some on each one. I know I used more than a teaspoon on each.

Rolling up the crescent roll dough wasn’t hard.

Since I have two ovens, to speed the baking process I lined two cookie sheets with parchment paper and was able to bake both sheets of crescent rolls at the same time.

I baked the crescent rolls until they were nice and brown then removed them from the oven to cool.  Because I wasn’t going to serve these immediately, I decided not to drizzle the leftover cream cheese mixture on them until Sunday morning.

Piping the mixture on each pastry using a Ziploc bag with the corner cut off worked perfectly. After tasting one of the crescent rolls, I decided they really needed more strawberry pie filling, all I could taste was the crescent roll and the cream cheese mixture.

I thought these were pretty good and they reminded me of fruit-filled store bought cream cheese danish.

You could always substitute your favorite flavor pie filling if you don’t care for strawberry.

Since Brad doesn’t like stuff as sweet as these crescent rolls, I didn’t ask him to be one of my taste testers.

My Sunday School class ate almost all of them but nobody really commented on whether they like them or not. So, even though I nailed this recipe, it’s not going to go into my self-made cookbook because there are many more in my stash that are waiting to be tested.

Check in next week to hear about the second dish I prepared for church.