I am not going to pretend this recipe isn’t a gigantic cheat. I’m also not going to pretend it isn’t absolutely delicious. Pillsbury’s Crescents rolls have been a guilty pleasure since my childhood. But I’m carb-conscious and try not to buy too many convenience foods that are primarily empty calories, so I hadn’t had any for years. But when my friend, Alexandra served a version of these Crescent Roll-Ups at a party a while back, I couldn’t resist. She used generous slices of cheese that melted out and crisped up on the baking sheet. We ate them fresh from the oven, but they were actually just as good warmed in the microwave…I know, because I took a lot of the leftovers home and had them for breakfast.
Anyway, the next time I got an invitation to a party, these Crescent Roll-Ups were the first things on my mind. Easy to make, but insanely delicious. When I bought the crescent rolls, I got a pleasant surprise, too: there’s only 100 calories in each roll. So, technically, you could make a meal off a can and not feel too bad about it. Okay, that’s a stretch. Half a can. As long as you eat it with a bunch of steamed vegetables. Though I recommend only eating two, both stuffed with cheese and fruit.
As always, the most important part is to use good cheese. I used the Cabot Seriously Sharp white cheddar for mine and rolled them up with D’anjou pear slices, though any of your favorite pear or apple slices would work well. As you can see, these rolls won’t win any beauty contests, but you’ll be delighted with how they taste.
Cheddar and Pear Crescent Roll-Ups
yield: 8 Roll-Ups
1 8 ounce can Pillsbury Crescents rolls
4 ounces block cheese
Pre-heat oven to 375F.
Slice the pear and the cheese into eight equal slices each and set aside. Open the rolls and separate the eight triangles. Place one slice of cheese and then one slice of pear on the widest end of the triangle and then wrap around the dough around the cheese and pear until the point is on top and place on the baking sheet at least two inches apart (and not too close to the edge). Repeat with the remaining triangles and bake 10-12 minutes or until nicely browned.