Easy Sopapillas
No frying, no fuss, easy sopapillas with a cheesecake layer inside.
Girl Who Ate Everything
Ingredients
2
(8 ounce) cans Pillsbury™ refrigerated butter flake crescent dinner rolls SAVE $
2
(8 ounce) packages of cream cheese, at room temperature
1 1/2
cups white sugar, divided
1
teaspoon vanilla extract
1
teaspoon cinnamon
1/4
cup butter, melted Get Ingredients Powered by Chicory
Steps
1
Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish, pressing seams together to seal perforations.
2
In a small bowl, blend the cream cheese, 1 cup of sugar and the vanilla. Spread evenly over the top of the crescent dough.
3
Unroll your second can of crescent rolls onto a sheet of plastic wrap or parchment paper, pressing seams together to seal. Transfer dough to your baking dish, placing it on top of the cream cheese mixture.
4
Pour the melted butter on top of the crescent dough. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
5
Bake for 25-30 minutes until top is bubbly and bottom crust is slightly browned. Allow to cool completely and store in refrigerator. When ready to serve, cut into 12 pieces and top with whipped cream and strawberries if desired.
Girl Who Ate Everything
Ingredients
2
(8 ounce) cans Pillsbury™ refrigerated butter flake crescent dinner rolls SAVE $
2
(8 ounce) packages of cream cheese, at room temperature
1 1/2
cups white sugar, divided
1
teaspoon vanilla extract
1
teaspoon cinnamon
1/4
cup butter, melted Get Ingredients Powered by Chicory
Steps
1
Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish, pressing seams together to seal perforations.
2
In a small bowl, blend the cream cheese, 1 cup of sugar and the vanilla. Spread evenly over the top of the crescent dough.
3
Unroll your second can of crescent rolls onto a sheet of plastic wrap or parchment paper, pressing seams together to seal. Transfer dough to your baking dish, placing it on top of the cream cheese mixture.
4
Pour the melted butter on top of the crescent dough. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
5
Bake for 25-30 minutes until top is bubbly and bottom crust is slightly browned. Allow to cool completely and store in refrigerator. When ready to serve, cut into 12 pieces and top with whipped cream and strawberries if desired.
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