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Joe’s Cream Cheese Puffs

Writer: goldenstateservicesj
goldenstateservicesj
Dec 21, 2011
1 min read

girlmeetswhisk.com

If there is one thing happened at my office this week, it’s happyfatness.

Be honest – you have 1 or 2 days left before a 5-day break, and you couldn’t care less. As if that weren’t enough, all those clients who need your business next year are trying to buy your affection with sugar-coated, fat-filled yummies. And if I’ve learned one thing this week, it’s that I can be bought.

This recipe is actually an in-house offering from Joe, one of our writers, so this is honestly a gesture of good cheer rather than self preservation. Scary cheerful.

Anyway, these gutbombs were spectacular and are – he assures me – easy to make. And when he told me the main ingredients were crescent rolls and cream cheese, no further encouragement was necessary.

Get fat and happy:

2 cans Pillsbury crescent rolls (don’t go with store brand) 2 pkg (square) cream cheese (here you can go store brand) 1 cup sugar 1 tsp vanilla 1/2 stick butter, melted cinnamon

  1. Soften cream cheese to room temp and preheat oven to 350 degrees.

  2. Butter casserole dish.

  3. Spread one package crescent rolls across bottom; pinch perforations closed so it’s a single sheet.

  4. Blend sugar and cream cheese to frosting consistency; add vanilla while doing so.

  5. Spread cheese mix over dough and then spread second can of rolls over top, pinching perforations shut.

  6. Smooth melted butter evenly over top; sprinkle with cinnamon.

  7. Bake at 350 for 30 minutes.

 
 
 

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