Raspberry Chocolate Chip Cheesecake Rolls

By srumbel

Pie filling and chocolate chip cheesecake inside a Pillsbury crescent roll makes a great breakfast or after school snack.

from insidebrucrewlife

Ingredients

• 3 packages Pillsbury crescent rolls
• 1 package cream cheese, softened (8 oz.)
• 1 egg
• 1/4 cup sugar
• 1/4 cup mini chocolate chips
• 1 1/2 cups raspberry pie filling
• 1/2 cup white chocolate chips
• 1 teaspoon shortening

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

In a mixing bowl, beat the cream cheese and sugar until creamy. Add the egg and beat again. Stir in the chocolate chips by hand.
Open 1 can of crescent rolls at a time. Lay out the dough and separate into 4 triangles. Press the seams together. Spread a spoonful of the cheesecake filling and a spoonful of the pie filling side by side down the center of the roll. Fold the edges over and press together gently. Press together the ends to seal as well. Flip the roll over gently so it bakes seam side down. Repeat with the remaining 2 cans of crescent rolls. Bake at 375* for 10-11 minutes. Cool.
Place the white chocolate chips and the shortening an in a microwave safe bowl. Heat for 30 seconds and stir until melted. Spoon into a plastic bag with one tip cut off. Drizzle over the top of the cooled rolls. Let set. Makes 12 rolls. Keep refrigerated.