Can y'all believe it is only 2 months until Christmas!! Where has this year gone?!
Many thanks to Wayne Carter for so graciously sharing his photos of our town's scarecrows with me! View Wayne's gallery of these great photos HERE!I had a request to bring this dish this for our Sunday school fellowship time this morning. I tweaked it a bit, and everyone seemed pleased with this version. I have made it for Sunday school in the past without the pie filling. Without the fruit, it taste somewhat like a cream danish. My friend, Tonya, makes a couple of different versions of this, too. This dish great for breakfast/brunch or dessert! Larry likes it best with cherry pie filling.
Peaches and Cream Crescent Bake
2 cans crescent rolls
8 ounce cream cheese, softened
1/2 cup sugar
1/2 stick butter, melted
1 can peach pie filling (slightly chop the peaches by running a knife through the can contents a few times before emptying)
Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray; press one can of crescent rolls in bottom of pan, pinching together the seams. (Crescent Creations work great for the dish!)
Cream together sugar and cream cheese. Spread this mixture over rolls in pan. Spoon pie filling over cream cheese mixture. Roll out the other can of crescent rolls and place on top. Brush or spoon melted butter over entire dish. Sprinkle liberally with cinnamon-sugar. Bake 30 to 40 minutes or until golden brown.