Adapted from thepioneerwoman.com
½ sticks Butter
Tablespoons Sugar, Divided
container Refrigerated Crescent Rolls
ounces, weight Mascarpone Cheese OR Whipped Cream Cheese
slices Fresh Peaches, Peeled
Preheat oven to 350. Spray muffin tins with cooking spray. Melt butter in a small bowl. In another bowl, combine 3 tablespoons sugar with the cinnamon. Separate crescent rolls into the perforated triangles. Dip each triangle into butter, then cinnamon-sugar. Do this on one side only. With the butter-sugar side facing out, place each triangle into a muffin tin, pressing to make a cup. Combine mascarpone cheese with remaining 2 tablespoons sugar using a fork. Then, place 1 heaping tablespoon into each crescent roll cup. Peel and slice peaches. Place approximately 2 slices on top of cheese. Lightly sprinkle a bit of sugar on top of each. Bake for 11 minutes. After removing from the oven, let stand for 5 minutes. Then, slide a table knife between the cups and the muffin tin. Cups should slide out easily. Serve warm or at room temperature, on their own, or with a scoop of ice cream if you wish.