Cheese stuffed sopapilla

Name: Cheese stuffed sopapilla
Cuisine: American
Ingredients: 2 (8 oz) packages cream cheese, softened; 1 cup white sugar; 1 teaspoon vanilla extract; 2 (8 oz) cans refrigerated crescent rolls (sheets work best, but can use the individual rolls); 3/4 cup white sugar; 1 teaspoon cinnamon; 1/2 cup butter, softened

Rebecca Dunsworth @cook_2731994

Cheese stuffed sopapilla

Rebecca Dunsworth @cook_2731994

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2 (8 oz)packages cream cheese, softened
1 cupwhite sugar
1 teaspoonvanilla extract
2 (8 oz)cans refrigerated crescent rolls (sheets work best, but can use the individual rolls)
3/4 cupwhite sugar
1 teaspooncinnamon
1/2 cupbutter, softened

Cooking Instructions

1

Preheat oven to 350 degrees. Spray 9x13 baking pan.
2

Beat the 1st three ingredients until smooth.
3

Unroll one can of crescent rolls into bottom of pan. If not using crescent roll sheet, then press seams together with fingertips to form continuous sheet. Spread the cream cheese mixture evenly across the dough, then cover with remaining can of crescent rolls, pressing the seams closed if necessary.
4

Stir together last three ingredients (I throw it in the microwave for 10 seconds to help soften) and carefully spread over dough.
5

Bake until dough has puffed and turned golden brown, approximately 35 minutes. Check at 20 minutes and every 5 minutes after - if butter has pooled in spots, spoon it or use basting brush to spread it around on top to avoid soggy spots in the dough.
6

Cool completely in the pan before cutting.