When our kids were small, this was a recipe Jen’s mother begged her to make for Christmas. The shape of it has evolved over the years to a wreath since she usually make it for the holidays. You can try putting the crescent rolls in a different shape or even putting them in the bottom of a 9X13 pan. Jen usually uses low fat crescent rolls, which still taste really good.
Ingredients
- 2 packages of crescent rolls
- 8 oz. cream cheese
- 1/2 cup powdered sugar
- 1 can cherry pie filling
- cream cheese frosting
Directions
- Arrange crescent rolls in a circle on a round baking stone so the points of the rolls face outward.
- Make filling by beating cream cheese and powdered sugar.
- Spread filling on crescent rolls, leaving points unfilled so you can fold them over.
- Spread cherry pie filling over mixture.
- Fold points over to the inside of the circle and press into dough to form a seal.
- Bake at 375° for 20 minutes or until done.
- Let cool and then frost with cream cheese frosting.
