Ingredients for Peach Cobbler With Cream Cheese
- 2 (8 ounce) cans refrigerated crescent roll dough
- 4 ounces softened cream cheese
- 1/4 cup granulated sugar
- 2 (15 ounce) cans peach pie filling
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How to Make Peach Cobbler With Cream Cheese
- Preheat oven to 350°F (175°C). Spray a 9x13 inch baking pan with cooking spray.
- Unroll one (8 ounce) can of refrigerated crescent roll dough and press it into the bottom of the prepared pan, sealing the edges to create a crust.
- In a medium bowl, mix together 4 ounces of softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Spread evenly over the crescent roll layer.
- Pour two (15 ounce) cans of peach pie filling over the cream cheese layer.
- Separate the second (8 ounce) can of crescent roll dough into triangles. Arrange the triangles over the peach filling, slightly overlapping them.
- Bake for 50-55 minutes, or until the crescent roll topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
116g
Fat
59g
Carbs
18g