Easy Cherry Cheese Cobbler

Thanks to Karen Emerson, for sharing this recipe.

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1 (8 oz.) tube crescent rolls (8 crescent rolls are in one tube)
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar (divided use)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted
1/4 c pecan chips

Preheat oven to 350F degrees.

Spray an 8x8 baking dish with nonstick cooking spray.

Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.

Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.

Next, combine cream cheese and 1/2 cup sugar. Beat until smooth.

Then add in vanilla extract and mix again.

Spread cream cheese mixture over crescent rolls in the baking dish.

Pour pie filling on top of cream cheese layer. Spread it around evenly.

Finally, top with remaining crescent roll dough. Press the seams together. It might be a bit messy.

Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Sprinkle on pecan chips. Bake for about 35-45 minutes.

Karen says: Top crust should look crusty and be golden brown in color. The picture doesn't really do this justice. This is very pretty with the bright red cherries and it's really easy and good!