Tip: Try crescent roll cheesecake for more results.
1 - 10 of 11 for pillsbury crescent roll cheesecake
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Spread 1 package crescent rolls to fit bottom ... 1/2 cup sugar, nuts and cinnamon together and sprinkle over top. Bake 350 degrees for 30 minutes. Cool.
Spray bottom of ... Spread 1 package crescent rolls on bottom of ... golden brown. Sprinkle with powdered sugar, cool and refrigerate. Cut in small squares.
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 9x13 pan. Unroll 1 pkg. of rolls and press in ... glaze: 1/2 tsp. almond extract Approximately 2 tbsp. milk Top with sliced almonds. Refrigerate.
Heat oven to ... Set aside. Unroll crescent dough into four ... perforations to seal. Roll or pat out ... Serve over warm cheesecake cups. Store in ... baking. Bake as directed.
Roll and flatten crescent dough into a ... refrigerator until gone. NOTE: One small can of pumpkin may be added to cream cheese mixture, if desired. Very good!
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.
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.
Heat oven to ... seal. Press or roll each rectangle into ... 8 servings. TIP: To reheat, wrap loosely in foil; heat to 350 degrees for 20 to 25 minutes.
heat oven to ... at shorter side, roll up jelly roll ... on top of cheesecake; brush with ... hours before serving. Store in refrigerator. Makes 8 servings.
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