Crescent Roll Coffee Cake

makes 12 to 16 servings

12-inch deep Dutch oven
2 cans refrigerator crescent rolls
1 package (8 ounces) cream cheese
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 egg
1 can pie filling (apple, blueberry, cherry, or peach)

Oil Dutch oven, then layer crescent roll dough in the bottom of the oven. Reserve 5 or 6 pieces for the top.

Mix the cream cheese, vanilla, powdered sugar, and egg together until smooth. Spread the cream cheese mixture evenly over dough, then spread pie filling evenly over the cream cheese.

Cut the reserved crescent dough into triangles and place in a decorative pattern on top of the pie filling. Cover and bake 375 degrees F for 20 to 30 minutes until done.

Origin: Marla Rawlings, The Beginner's Guide to Dutch Oven Cooking

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