Crescent Rolls with a Cherry Filling is a traditional morning pastry, and this simple recipe is one of our favorites. Baked to perfection and topped with a delicious vanilla frosting, this dessert begins with crescent rolls that have been chilled and filled with cherry pie filling and cream cheese before baking to perfection. The ideal morning treat that is both easy and tasty! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients

INGREDIENTS :

 Refrigerated crescent rolls; I used one large package.

 Plain cream cheese; You’ll need the tub of 100 grams.

 75 grams.Of powdered sugar.

 ¾ Cup.Of cherry pie filling.

 2 large spoons.Of milk.

 ¼ small spoon.Of vanilla extract.

PREPARATIONS:

These rolls are very simple to prepare, particularly if you start with frozen crescent rolls and cold cream cheese. I like to use a block of cream cheese rather than the spreadable kind since it is harder.

When the filling is within the dough, it may be a little difficult to roll it out, but my advice is to simply go for it. Once you are done, you may easily slip any wayward cherries back into your bag or container.

 Step 1

 I started the preparation of these beautifully filled crescent rolls by turning the temp. of the oven to 375 degrees Fahrenheit.

 Step 2

Next, I unrolled the crescent dough onto a baking sheet that has been well buttered.

 Step 3

  After that, I poured 20 grams of the softened cream cheese and one large spoon and half of the cherry pie filling over each piece of dough, spreading it evenly.

 Step 4

And, I rolled the dough into a crescent shape from the broad end to the narrow end.

 Step 5

  Following that, I spread the mixture on the baking sheet, and I baked it for approximately 15 minutes until the top was golden brown.

 Step 6

  At this step, I removed the pan from the oven and let it cool for around 10 minutes on a wire rack.

 Step 7

 And to finish, I combined the powdered sugar with two large spoons of milk in a small mixing bowl, mixing until I had a smooth mixture, then I poured it liberally over the cooked rolls.

NOTE:

Leftovers may be kept at room temperature for 2 to 3 days, or refrigerated for up to 1 week if they are covered tightly. And To freeze them, prepare them according to package directions and bake them until golden brown. Allow them to cool fully on a wire rack before serving. Do not decorate the top with icing. Transfer the cooled and cooked turnovers to a freezer-safe container and store them in the freezer for up to three months. To use them, just take them from the freezer and bake them at 350° for 15 minutes, or until they are well cooked. After removing them from the oven, sprinkle them with icing.