Crescent Cheese Squares
Submitted by johnyp
Buttery crescent roll layers stuffed with sweetened cream cheese and crowned with a crunchy cinnamon-sugar nut topping. Just 15 minutes of prep for a warm, gooey pastry that feeds a crowd.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThese squares sit somewhere between a cheese danish and a cinnamon roll, and honestly, they might be better than both.
Creamy vanilla-spiked filling gets sandwiched between two sheets of crescent roll dough, then blanketed with a cinnamon-sugar crunch (with optional chopped nuts for extra texture).
Cut them into squares and watch them vanish from the pan before they’ve fully cooled.
Pro Tips
- Press the perforations shut on both crescent roll layers so the filling stays contained.
- Room temp cream cheese is non-negotiable. It blends smooth and spreads evenly across the dough.
- Pecans or walnuts work best for the topping. Toast them lightly for deeper flavor.
- Serve warm or at room temp. Both ways hit different, both ways are right.
Ingredients
Directions
Spread 1 package of crescent rolls on bottom of ungreased 9 x 13 inch pan.
Cream together cheese, sugar, egg and vanilla.
Spread cheese mix over crescent rolls.
Spread 2nd package rolls on top.
Mix sugar, cinnamon and nuts (if desired).
Sprinkle topping over crescent rolls.
Bake at 350℉ (180℃) for 30 minutes.
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