Cheese Pockets

This is one of my all time favorite recipes to use for potlucks and other gatherings. We have never gone home without the pan being empty. They’re super simple, super quick, and super yummy. Whenever I took this to company potlucks, I learned that the second time around, I needed to bring two pans. (Please note, the photo shows them all ‘perfect like” NEVER have I had the crust pop up like that, and the filling is way thicker than that.)

Cheese Pockets

cheesepocketsPrep Time: 15 min| Total Time: 40 min | Makes: 24 servings

What You Need

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon

Make It

PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13×9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.

UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13×9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

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