Preheat oven to 375 degrees. Spray a 13-by-9-inch rimmed baking pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Ooey gooey guts never tasted so good!
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (8-oz.) pkgs. Hy-Vee cream cheese, softened | ||
| ½ c. Hy-Vee powdered sugar | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| 3 (8-oz.) cans Pillsbury refrigerated seamless crescent dough sheets | ||
| ½ (21-oz.) can That's Smart! cherry pie filling |
Things To Grab
- 13-by-9-inch baking dish
- Hy-Vee nonstick cooking spray
- Medium bowl
- Piping bag
- Wire rack
Directions
Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until well combined. Transfer to a piping bag; set aside.
Unroll crescent dough sheets onto a lightly floured work surface. Cut each sheet lengthwise into 3 equal sections. Pipe cream cheese mixture down center of each section. Fold dough edge up and over the filling, then roll each to form a long log. Pinch edges together to seal.
Place dough logs, in a single layer, in prepared baking pan, folding logs in a twisted fashion to look like intestines.
Bake for 20 to 23 minutes or until pastry is golden brown. Remove from oven; top with cherry pie filling. Bake for 10 minutes more. Cool on a wire rack before serving.