|Wines of the Rhone (Classic wine library)|
|by John Livingstone-Learmonth|
In this third edition, the book has been expanded and brought up-to-date to cover all the leading wine growers of the Rhone Valley and added to th...
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Results 1 - 10 of 11 for crescent roll cheesecake bars
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Spray 13 x ... one can of crescent rolls onto bottom of ... the layers. Sprinkle the cinnamon/sugar mixture on top. Bake at 350°F for 35 to 40 minutes.
Spread 1 package crescent rolls on bottom of ... Mix 1/4 cup sugar and 1 1/2 teaspoons cinnamon and sprinkle on top. Bake at 350 degrees for 30 minutes.
Pinch and stretch 1 tube of dough to cover bottom of lightly greased 9x13 pan. Mix egg yolk, cream cheese, vanilla and sugar until creamy. Spread on ...
Grease 9 x ... Place 1 package rolls on bottom of ... Sprinkle mixture over top. Bake at 350 degrees for 30 minutes. Cool and cut into bars. Makes 24 bars.
Spread 1 can crescent rolls on the bottom ... crescent rolls. Top with second can of rolls. Bake for 25-30 minutes at 375 degrees. Dust with powdered sugar.
Unroll refrigerated dough. ... for 30 minutes. Remove from oven and let cool. Then refrigerate before cutting into bars. Store, covered, in refrigerator.
Preheat oven to ... both packages of rolls; unroll and ... sprinkle on top. bake for 25 minutes. Cool before cutting into squares. Store in the refrigerator.
Take one tube of rolls and line a ... white until foamy. Spread over rolls. Sprinkle with 1/4 cup sugar. Bake 30 minutes at 350 degrees. Can be refrigerated.
Spread 1 tube crescent rolls in 9 x ... brush. Mix 1/2 cup nuts and 1/2 cup sugar and sprinkle over the egg white. Bake at 350 degrees for 30-35 minutes.
Spread 1 package crescent rolls in bottom of ... spread on top of dough. Sprinkle with 1/4 cup sugar and the chopped nuts. Bake at 350 degrees for 30 minutes.
Result Page: 1
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