My husband and I own a camping lot in a rural recreation park about 100 miles away from our home. We have a pop-up camper that sits on the lot all year round and we try about once a month during the spring, summer and fall to spend a weekend there with our dogs, just communing with nature and mainly getting away from everyone and everything, especially the phone.

Whenever we go, I like to make a couple meals ahead of time so all we have to do is heat the meal up in the microwave. (I didn’t say I liked RUSTIC camping!) So for this last weekend, I made a pot of chili, a breakfast casserole (Incredible Breakfast Bake) and this Crescent Cherry Cream Cheese Cobbler. My husband is always generous with his praise but I can tell the difference between when something is good (or passable–he’s a man, he will eat most anything) and when something is REALLY good. This dish rated a “Oh my gosh, this is absolutely GREAT!” I have to agree with him, and I don’t necessarily like cherry pie filling, but he and I finished off the entire thing in two days. Next time, (and there will definitely be a next time) I think I’ll make it strawberry!

Ingredients:

1 – 8 oz tube crescent rolls
8 oz block of cream cheese softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 can cherry pie filling (or any flavor you prefer)
1/2 stick butter, melted (optional)

Icing:
1/4 cup powdered sugar
1-2 Tbls. milk

Directions:

Preheat oven to 350F degrees
Spray an 8×8 baking dish with nonstick cooking spray.
Unroll the crescent rolls. Lay four (4) of the rolls in the bottom of the baking dish. Spread them out to cover the bottom of the baking dish, pinching the seams together as much as possible. Bake this layer for 5 minutes (this helps prevent the crust from getting soggy).

While this is baking, combine the cream cheese and 3/4 cup powdered sugar. Beat with an electric mixer until smooth; add vanilla and beat again. Once the crust has cooled, spread the cream cheese mixture over the crescent rolls to within 1/2″ of the edge of the crescent roll.

Spoon pie filling over the cream cheese layer and spread evenly. Top this layer with the remaining four crescent rolls. Stretch the rolls as much as possible to cover all the pie filling. Pinch the dough seams and seal the top and bottom edges together.

Pour the melted butter over the crescent rolls, if desired. (I omitted this step to save just a few calories). Bake for 35-45 minutes (I baked mine for 40 minutes) or until the crust is golden brown.

Remove from oven and let cool completely. Once cool, mix the remaining powdered sugar with milk, one tablespoon at a time until the desired consistency is reached. Either spread or drizzle icing over cooled crust. You can see from the photograph that I forgot to do that before I took the picture.

To download a PDF of this recipe, click here: Crescent Cherry Cream Cheese Cobbler photo

Adapted from thecountrycook.net