Living in Houston, Tex-Mex is one of my main food groups. It's my go to for date night, girls night out, family gatherings... Dustyn and I even had our rehearsal dinner at Gringo's Mexican Kitchen. There's just something about chips, salsa, and queso that make a meal complete. And here, you can find it on every corner and at any time of day. Juan's Big Burrito in League City serves delicious breakfast burritos and El Real in Houston has an amazing brunch menu that includes bacon enchiladas. Anyway, we just had our staff luncheon at work and of course it had a Fiesta theme! :) Usually it's like a pot luck where everyone brings something related to the theme. We were having tacos and nachos, but I didnt want to have to cook so I signed up to bring dessert. My mother-in-law has made Sopapilla Cheesecake on several occasions and it is delicious! I thought it would be a perfect dessert for the theme. Plus it's easy enough to make after a long day at work.
Ingredients:
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Ingredients:
- 2 (8 ounce) packages of cream cheese, softened
- 1 3/4 cups sugar, divided
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans of crescent rolls
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened
Directions:
1. Preheat your oven to 350 degrees F. Spray a 9x13 inch baking pan with cooking or baking spray.
2. Add the softened cream cheese, 1 cup of sugar, and vanilla to a mixing bowl and beat until smooth. (You can use Mexican vanilla if you have it. I used Madagascar Bourbon Vanilla.)
3. Lay out a sheet of wax paper and dust it and your rolling pin with flour or powdered sugar. Unroll one package of crescent roll dough and gently roll it out to a 9x13 inch rectangle. It's already pretty close to that size, so it doesn't take much to get it there. (If you use a sheet of wax paper approximately the same size as your baking dish it makes it easier to roll it to the right size.)
4. Flip the crescent roll sheet over into your pan and gently peel off the wax paper. Press it into the pan and gently pinch together any of the seams.
5. Roll out the other can of crescent roll dough. Spread the cream cheese mixture evenly into the baking dish. Top the mixture with the rolled crescent roll dough.
6. In a small bowl, stir together 3/4 cup of sugar and cinnamon. Sprinkle half of the mixture evenly into the baking dish. Evenly drop pats of butter into the baking dish. Top with the remaining cinnamon sugar mixture. (I've also seen recipes where they melt the butter and spread it over the top. Either way works.)
7. Bake until the crescent dough has puffed and turned golden brown. It should take 30-45 minutes depending on your oven. When done, cool completely before cutting. I sprinkled the bars with powdered sugar, but you could also use honey.
Enjoy! :)
~ Randi
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