Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. Unroll crescent rolls. Separate into 4 rectangles; press perforations to seal. Roll each dough portion into a 5x7-inch rectangle.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Combine strawberry pie filling and cheesecake filling to create a hot-from-the-oven treat everyone will love!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) can refrigerated Hy-Vee original crescent rolls, (8-ct.) | ||
| 8 tbsp. Hy-Vee canned strawberry pie filling, divided | ||
| 8 tbsp. refrigerated cheesecake filling, divided |
Things To Grab
- Baking sheet
- Parchment paper
- Rolling pin
- Fork
Directions
Spoon 2 tablespoons strawberry pie filling and 2 tablespoons refrigerated cheesecake filling onto half of each portion, about 1/4-inch from edges.
Fold dough over filling; seal edges with tines of a fork. Cut vents in top. Place on prepared baking sheet. Bake 15 to 17 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition facts
Servings
280 Calories per serving
1 pocket
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 35g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%