Ingredients Jump to Instructions ↓

  1. 1 package (8 oz) cream cheese, softened

  2. 1/2 cup sugar

  3. 1 tablespoon whipping cream

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon grated lemon peel

  6. 1 teaspoon lemon juice

  7. 8 rolls Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)

  8. 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  9. 1 tablespoon milk

  10. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. In medium bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and lemon juice.

  2. Remove fruit snack rolls from wrappers; fold each in half lengthwise.

  3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough; cut into a total of 8 rectangles.

  4. Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2 rounded tablespoons cream cheese mixture onto one half of each fruit snack roll; spread slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 2 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square.

  5. Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Pastry)

  8. Calories 430 (Calories from Fat 210),


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