Crescent Roll Awesomeness

Oh Hello!

I hope everyone is enjoying this last day of November. We are off to a good December start with the snow and all :)

It's been such a weird fall, but I've thoroughly enjoyed the warmth. Now I am able to accept the cold after feeling so spoiled!

SO as many of you probably know I've been doing a lot of Pinterest lately and I've discovered wonders on it!

Not only have I found motivation do some simple daily workout routines, I've also found joy in baking  and cooking new discoveries!

One of the discoveries I've made on Pinterest is how phenomenal crescent rolls are. They are so versatile in the sense that one can use them for so many varieties of goods :) both sweet and salty. This might be no news to you, but it was to me and I'm so glad I found that out!!

So I want to share two ways I've used crescent rolls in the past week, and hope you can try one or both of these easy recipes at home!!

The first one is the Cinnamon Cheesecake or otherwise called Sopapilla Cheesecake that I'm assuming you've seen me write about on facebook :) It is so good, so easy and I can't get enough of it!! 

First, here is what you will be needing:

• 2 (16 ounces) cans of  Crescent Rolls
• 1 1/2 C Sugar
• 1 tsp Vanilla extract
• 1/2 cup melted Butter
• 2 packs of cream cheese (8 ounce) softened
• 1 tbsp ground Cinnamon

1.So at first you will want to preheat the oven ( I always forget to do that and end up waiting for foreeever) to 350 degrees.

2. Then in a 9x13 pan, you are going to spread the entire roll of crescent rolls on the bottom of the pan.


3. Next you will mix the cream cheese with the 1 Cup of Sugar. ( the other 1/2 a cup will be used later), and the vanilla extract until smooth. Once you feel like you have creamy mixture, layer it on top of the sheet of crescent rolls and layer the 2nd sheet of crescent rolls on top of the cheesecake mixture.

4. Your final steps consist of brushing the melted butter on the layer of crescent rolls, and sprinkle the top with a mixture of the remaining sugar and cinnamon.

Place in oven for 30 min or until golden. and VOILA!!!

I advise you to let it cool before serving or devouring it :) I once made a mini one that I didn't have to wait as long for it to cool so I could eat it ASAP!


And even though it doesn't look all that pretty, it tastes so very yummyyyyy!!! 


So there ya have it. Here is what it looks like when finished.

Oh by the way, I made this as a thanksgiving dessert and brought it over to Jeremy's house where his family and mine were finally able to meet. 
Here are a few pictures of the afternoon spent in Westerville, OH.

Mom, Mr. Pope, and I patiently waiting :)

Most of us gathered

Mr. Pope

My wonderful Jeremy

Alright now onto the salty. I'm not sure why I started out with the dessert, but anyways moving on. Next on the list were the Chicken Roll-ups I made last night. 

They took longer than I had expected (1h30 because of the shredding and my many distractions) but they were really good, easy to share with others, and really easy to make as well!

For this one, you will need:

• 1 package of cream cheese (8 ounce)
• 2 cans of Crescent rollups
• 4 shredded chicken drumsticks
• bread crumbs
• 1 1/2 C of Shredded Chedar Cheese
• 1 C of shredded Monterey Jack
• 1/4 tsp salt
• 1/4 tsp pepper

DISCLAIMER: I didn't really follow this recipe to the T. But I will share the "original" recipe with you :)

Oven should be preheated to 350 degrees

1.So first I boiled the chicken by placing it in medium hot water for about 35 minutes. You don't have to use drumsticks, I like the dark part of chicken better which is why I used these, but you can really use any type of shredded chicken.

While the chicken was boiling, I prepped the rest of the recipe...

2. I mixed the softened cream cheese with the shredded cheese in a bowl. ( I just used whatever shredded cheese was in the fridge but would like to use the Monterey Jack and Cheddar next time.)

3. Find bread crumbs as you want, but what I did was use a regular piece of white toast and just stripped it to small pieces with my hands. It took forever. I'm sure there is an easier and quicker way. But this is what I got.

OKay. So. Not gonna lie, I got a little hungry while waiting for the chicken to boil and the cream cheese mixture is not that good of a snack to munch on SO I busted out one of my favorite snacks of all time and it did the job quite well :)

Skinny Parmesan pretzels and Roasted Red Pepper hummus!!!

4. Once the chicken is thoroughly cooked go ahead and shred it. This is the part that takes a long time!! I'm assuming doing this with a friend or spouse would be much quicker. Or you could always buy already shredded chicken :)

Once shredded, add the salt and pepper and whatever other spices you'd like to season your chicken with. I personally like more taste than the average Joe, so this is what I used to season it.

5. Add the chicken to the cream cheese and cheese mixture. Then put the mixture on yummy crescent rolls like so...

and roll them up!!

The original recipe suggests 2 cans of crescent rolls. I would suggest 3 or perhaps even 4 because I had a lot of chicken cream cheese mixture left over.

I thought I'd be creative and fry the mixture up in balls of dough, but that was a bad idea. (well I didn't like them, but Jeremy's roommates did so I don't know how much of a fail it was). Probably because I've never fried anything in my life while at home before.

So you could either make more of these OR come up with another great way of using the leftover chicken cream cheese mixture.

6. Finally, brush butter on top of the rolls and top them with the bread crumbs, which surprisingly stuck on pretty well!

and 25 min later.....here's the result....and it tasted good!

Alright that's all I got for now. I hope you enjoyed it!!! YAY CRESCENT ROLLS!!! :) 

Who said this journey couldn't involve great food along the way?? :)