APPLES CRESCENT ROLLS CREAM CHEESE RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In 10-inch nonstick skillet, cook apples, 1/4 cup of the brown sugar and the cinnamon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp-tender and most of the liquid is absorbed.
• Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup brown sugar with electric mixer on medium speed 30 to 60 seconds or until smooth and creamy.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spread cream cheese mixture on triangles. Spoon apple mixture evenly over cream cheese on the half of each triangle closest to center of ring.
• Bring each dough triangle up over apple mixture, tucking dough under bottom of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until golden brown and dough is thoroughly baked. Cool 5 minutes.
• Drizzle with caramel topping and pecans.

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, allowing some to hang over edges of pan.
• In small bowl, mix 1/2 teaspoon sugar and 1/4 teaspoon cinnamon until well blended. Set aside.
• In 10-inch nonstick skillet, cook apples, 2 tablespoons sugar and 1 teaspoon of the cinnamon over medium-high heat 4 to 5 minutes, stirring frequently, until apples are crisp-tender. Remove from heat; cool 10 minutes.
• Meanwhile, in medium bowl, break up cookie dough. Add remaining 1 teaspoon cinnamon; mix with spoon, or knead with hands until well blended. Reserve 1/2 cup of the cookie dough. Press remaining dough in pan.
• In medium bowl, beat cream cheese, remaining 1/2 cup sugar, the flour and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over cookie dough.
• Spoon cooled apple mixture evenly over cream cheese mixture. Crumble and sprinkle reserved 1/2 cup dough over apples. Sprinkle with cinnamon-sugar mixture.
• Bake 45 to 50 minutes or until deep golden brown and firm to the touch. Cool on cooling rack 30 minutes. Refrigerate at least 2 hours until well chilled. Using foil to lift, remove bars from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.