Add a little sweetness to your appetizer menu with these sinfully cheesey sopapilla bites.
This recipe simplifies two time-consuming favorites: cheesecake and Mexican sopapilla, a puffy fried flatbread often served with cinnamon and honey.
You won’t believe how easy it is to turn a few basic ingredients into an appetizer your friends will go crazy over because it's both delicious and out of the norm!
6 ounces cream or Neufchatel cheese, room temperature
1/3 cup sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 tube refrigerated crescent rolls
1 tbsp butter or margarine, melted
1 tbsp cinnamon sugar
chocolate sauce (optional)
Preheat the oven to 375 F.
Combine the cream cheese, sugar, vanilla extract and cinnamon in a small mixing bowl.
Press half of the crescent rolls (4 triangles) in the bottom of an 8”x8” square baking pan, sealing the seams into one piece of dough.
Spread the cream cheese mixture over the dough.
Lay the other half of the crescent roll dough on a sheet of foil and press the seams together.
Place the other half of the dough on top of the cream cheese mixture.
Brush the top of the dough with melted butter and sprinkle with cinnamon sugar.
Bake for 15 to 20 minutes, or until the pastry is golden brown.
Cool for 20 to 30 minutes.
Cut the pastry into bite-sized triangles or squares.
Drizzle the cheese sopapilla bites with chocolate sauce, if desired.
Note: Store any leftovers in the refrigerator.