Peanut Butter Chocolate Chip Wheels
- 1 can crescent rolls
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 T. vanilla
- 1 c. peanut butter
- 1/2 c. chocolate chips
Cream together the sugar, cream cheese and vanilla together until smooth.
Unroll the crescent rolls onto lightly floured surface.
Pinch together the seams and pat or roll the dough out into a rectangle.
Spread the cream cheese mixture over the top of the crescent sheet to about 1/2 inch from the edge.
Sprinkle the chocolate chips on top of cream cheese, press down lightly.
Roll the crescent rolls up tightly and wrap in plastic wrap.
Chill in freezer for at least 2 hours but don’t let it get it get hard.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper.
Slice into 1/4 inch slices.
Bake for 12 -14 minutes until golden brown.
Cool on a wire rack.
This has been a winner since the first time I made it here. It is fairly simple to throw together and sometimes I let the kids help with rolling up the ‘biscuits’. I think the first time I saw this was on a TLC show.
Chicken in a Biscuit
- 2 c shredded mild cheddar
- 2-3 c. chicken, cooked and shredded or 2-8 oz cans shredded chicken
- 1-26 oz can cream of chicken soup
- 1-2 c milk
- 3 cans crescent rolls
Preheat oven to 350.
In a large bowl combine soup and milk to consistency of gravy.
In another bowl combine chicken and cheese.
Spray 9×13 baking dish and pour small amount of gravy to coat bottom.
Separate crescents, fill with chicken and roll up. place ends down in baking dish.
Pour remaining gravy over rolls.
Bake for 40-45 minutes until hot and bubbly.
Another super quick and easy meal idea.
8 ct. Crescent rolls
1/2 c. your favorite salsa
1-2 c. cheddar cheese
1 lb ground sausage, cooked
Preheat oven to 375. Lay the crescent rolls in the bottom of a greased 9×13 pan. Whisk together the eggs, the salsa, and the cooked sausage and pour over rolls. Sprinkle with cheese. Bake for 30-40 minutes until the eggs are set