Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

• 2 (8-ounce) cans refrigerated crescent roll dough
• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup strawberry pie filling

Optional Toppings

• Powdered sugar
• Fresh sliced strawberries
• Whipped cream

Instructions

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish. Pinch the seams together to form an even crust.

In a medium bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.

Spread the cream cheese mixture evenly over the crescent dough.

Spoon the strawberry pie filling over the cream cheese layer and gently spread it into an even layer.

Unroll the second can of crescent dough and carefully place it over the strawberry filling, pinching the seams together as needed.

Bake for 25–30 minutes, or until the top is golden brown and the crescents are fully cooked.

Allow the bake to cool for about 15 minutes before slicing. Dust with powdered sugar and garnish with fresh strawberries if desired.

Texas Girl Cooks Tip

For the flakiest crust, keep the crescent dough refrigerated until you’re ready to assemble the bake. It also tastes delicious chilled the next day for breakfast or dessert!

Storage

Cover and refrigerate leftovers for up to 3 days. Enjoy cold, or warm individual slices in the microwave for 15–20 seconds before serving.