Crescent Cheesecake Roll Ups

The best way to eat cheesecake is with your fingers!

My daughter...a cheesecake fanatic...loved these!

Ingredients:

1 tablespoon ground cinnamon

2 tablespoons sugar

1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla

2 cans (8 oz each) refrigerated crescent roll dough

4 Tablespoons butter, melted

Directions:

In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.

In small bowl using handheld blender or mixer, beat 1 package (8 oz) cream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.

Lightly flour flat work surface. Unroll crescent roll dough. Each package will have 4 sections with perforated seams to tear for crescent rolls. Pinch together perforated seams to make into 4 rectangles. Lightly roll out each rectangle until about ½ thickness.

Place about 1 1/2 - 2 tablespoons cream cheese filling in center of each square; spread crosswise to form long line of filling staying approx. 1/2” from edge.

For each roll-up, roll side closest to you up over filling then fold over sides and finish rolling.

Roll in butter.

Immediately roll in cinnamon-sugar mixture.

Place rollups on nonstick baking sheet.

Note: Lesson learned...leave more space between rolls than showed here or will be touching when done cooking - expands quite a bit.

Bake for approx. 12-15 minutes, until golden brown.

Cool about 10 minutes before serving.