Strawberry Cheesecake Pockets

Recipe

Dessert
Strawberry Cheesecake Pockets

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    Combine strawberry pie filling and cheesecake filling to create a hot-from-the-oven treat everyone will love!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. 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. 

    2. Spoon 2 tablespoons strawberry pie filling and 2 tablespoons refrigerated cheesecake filling onto half of each portion, about 1/4-inch from edges. 

    3. 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%