Ingredients
Scale
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (8 ounces) refrigerated crescent roll dough
- 1 cup sliced fresh strawberries
- 2 tablespoons strawberry jam
- 2 tablespoons melted butter
- 1/4 cup powdered sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Step 2: Unroll the crescent roll dough on a lightly floured surface. Gently separate the dough into 8 triangles.
- Step 3: Spread a thin layer of the cream cheese mixture over each triangle. Top with a spoonful of sliced strawberries and a small dollop of strawberry jam.
- Step 4: Starting at the wide end of each triangle, roll up the dough to form a crescent roll. Place the rolls on an ungreased baking sheet.
- Step 5: Brush the tops of the rolls with melted butter and bake for 12-15 minutes, or until golden brown.
- Step 6: Let the rolls cool slightly on the baking sheet. Dust with powdered sugar before serving.
Notes
- Store leftover cheesecake rolls in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For a warm and gooey treat, gently reheat the rolls in the microwave for a few seconds or in a preheated oven at 300°F until warmed through.
- Serve these delightful rolls with a scoop of vanilla ice cream or a drizzle of extra strawberry jam for an elevated dessert experience.
- For easier rolling, chill the cream cheese mixture for 15 minutes before assembling; this will prevent it from spreading too thin and making the dough soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American