Banana Split Cheesecake Rolls

By srumbel

Banana and strawberry inside an easy to make cheesecake roll. Chocolate and sprinkles give it a fun flair.
from insidebrucrewlife.com

Ingredients

• 2 cans refrigerated crescent rolls (8 oz. each)*
• 1 package cream cheese, softened (8 oz.)
• 1 ripe banana
• 2 Tablespoons sugar
• 2 teaspoons flour
• 1/2 cup strawberry preserves
• 1/4 cup chocolate chips
• 1 teaspoon shortening
• sprinkles

Preparation

Step 1

Beat the cream cheese and sugar together. Mash the banana and add it to the bowl with the flour. Beat until it is all incorporated. Place in the refrigerator.
Open the cans of crescent rolls. Press together 2 rectangles to form a rectangle. You will get 4 rectangles per can. Spoon a large Tablespoon of cheesecake batter down the center. Drop a teaspoon of preserves into the cheesecake. Dot it down the entire length of the roll.
Fold the sides of the crescent roll up and over the batter. Press together the seams on top and at the ends. Flip over gently so the seam is on the bottom.
Bake at 375 degrees for 10-11 minutes. Remove and let cool on the tray for 15-20 minutes. Refrigerate until set.
Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir and heat for 15 seconds at a time until melted and creamy. Spoon into a ziplock baggie and cut one tip off. Drizzle over chilled rolls and top with sprinkles. Makes 8 rolls. Keep refrigerated in a sealed container.

Notes

*If you can find the seamless crescent dough, use that and cut each can into 4 rectangles.