If you are looking for a simple, easy dessert that comes together in a hurry, this one is a great choice (and tasty, too).
Peachy Pockets use crescent dough and a few basic ingredients to make a delicious pastry that you could eat for breakfast or dessert.
1 small can of peaches
1 tube of crescent rolls
1 tsp. cinnamon
1 tbsp. butter (melted)
1/4 cup brown sugar
1/4 cup whipped cream cheese
2 tbsp. cream cheese frosting
Preheat oven to 350 degrees.Drain the peaches, slice into bite-sized pieces and set aside. (If you have fresh peaches, you’ll need about a cup and a half. Just rinse, peel and slice.)
Melt butter and mix with cinnamon and sugar. Set aside.
Roll out crescent dough, pressing two triangles together to form a rectangle. Make sure to seal the perforated lines. Spread a layer of cream cheese over each piece then sprinkle with cinnamon mixture. Add peaches to the center of each pocket then fold the two ends up and over the pile of fruit. Carefully seal the edges by crimping them together then place on a baking sheet. (I lined mine with foil in case juice ran out because I didn’t want to have to clean up a mess. Give the foil a quick spray with non-stick spray to make moving the pockets easy after baking.)
Bake for about 10 minutes, or until crescents are light brown. If, like me, you failed to seal all those perforated lines, you’ll see juice bubbling by this time, too.
Remove from the oven. Microwave frosting for about 10 seconds and drizzle over tops of pockets.
Let cool about 15 minutes before serving.
Drizzle caramel sauce on a place then top with Peachy Pocket.
You could add a scoop of whipped cream or ice cream, or devour as is while the warm, delicious flavors melt in your mouth!
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