Awhile ago I had a coupon for Philly’s new dark chocolate cream cheese. It’s been in the fridge awhile and I really didn’t know what to do with it. I had an extra roll of crescents so decided to try this out. It almost tastes like some fancy French pastry, not as flaky of course. I was surprised how good the dark chocolate cream cheese tasted. No chemical weirdness, just really good dark chocolate flavor.
Here’s a tip though, don’t eat them straight out of the oven no matter how good they smell. I burnt myself! It’s very hot inside so let it cool a bit.
Crescents with Dark Chocolate Cream Cheese and Cinnamon Sugar
1 can of crescent rolls
1 container of Philly Dark Chocolate Creme Cheese (you’ll use about half of it)
1 tbs sugar
1 tbs cinnamon
Preheat oven to 375.
Unroll crescents. Place a healthy tablespoon of the dark chocolate cream cheese on the wide end of the crescent. Roll it tightly and press to seal the edges so nothing seeps out. Put them on a baking sheet covered in a silpat or wax paper.
Mix together the cinnamon and sugar. Lightly sprinkle on top of the crescents.
Cook in oven for 11-13 minue4s until golden brown.
Allow to cool for 5 minutes. These are good warm or cold the next day…if there is any left that is!