Fruit And Cream Cheese Breakfast Pastry

1. 1

   Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.

2. 2

   Reserve 1/2 a can for lattice (the topping).

3. 3

   Mix cream cheese, sugar, and vanilla until smooth.

4. 4

   Spread cream cheese mixture over the crescent dough.

5. 5

   Next spread, on top of the cheese, the pie filling.

6. 6

   Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.

7. 7

   Melt butter and brush over the lattice dough and edges of the pastry.

8. 8

   Bake in a 350u00b0 preheated oven for 20- 25 minutes, or until crescent dough is golden brown.

9. 9

   Let stand for 5 minutes and slice.

10. 10

    I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!

11. 11

    Great with Coffee or a large glass of Milk!

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.