Thursday, February 23, 2012

Puffy, Gooey, Fruity Heaven

(Just wait, it gets even better)

So I was standing in the kitchen this morning and trying to think of a way to be more creative for breakfast than the usual toast, fruit, yogurt, or cereal. I looked in the refrigerator to see what we had and literally, came up with this recipe off the top of my head using only the things I saw in our refrigerator. It ended up SO much better than I thought it would, I'm fairly impressed myself ;) and it was so quick, you could literally make it before work one morning. It took me about 5 minutes to prep and baked for about 15 minutes. (If you haven't figured this out about me yet, I'll tell you. I come from a family who enjoys good food...and so do I. But I also can't stand anything that has 100 steps and takes 4 hours to other than those fancy cakes I attempt to make, "Simple, Quick, and Delicious" is my motto).

What You'll Need;
                 Pillsbury Crescent Rolls (yes, in a can. See, I told you...Simple!)
                 Preheat oven to 375, just like the can says :)
                 1 banana
                 about 1-1.5 cups fresh blueberries
                 a few Tablespoons cream cheese (exact measurements are
                     not necessary for this recipe)
                 a few sprinkles of cinnamon, sugar, and brown sugar

Unroll the crescents on an ungreased cookie sheet. The can I used had 8, but I separated them only into 4 by keeping 2 crescents per pastry I was making, which created a rectangle rather than triangle.
Mash up the cream cheese a little with a spoon to make it more spreadable and spread a thin layer onto one side of the crescent (you actually could just smear it in the middle too, you'll see why it doesn't matter in a minute. Maybe because these are so simple?)
Sprinkle blueberries and cream cheese with some cinnamon and sugar. Excellent.

Quarter your banana by cutting it length-wise then width wise. A quarter banana goes on each of your four crescent squares. I cut each of my banana quarters in half length-wise again, it fit a little better.
Sprinkle some more cinnamon and sugar AND some brown sugar on top of that. Even more excellent.

Now, I'd love to tell you to now fold that into some cute little, twisty shape but 1. That's not simple,
and 2. Well...

Obviously origami is not my greatest skill. I literally just folded up the sides and mashed them together like a cute little pastry puff ball (this is why it also doesn't matter if you spread your cream cheese and fruit on one side or in the middle of your crescent rectangle).
Sprinkle a little more cinnamon and sugar on top of that.

Bake for about 12-15 minutes.
I think the Pillsbury can says 11-12 minutes but I added a few to get the bananas nice and soft and glazy.
The crust turned out perfectly soft and flaky, the bananas a blueberries meshed great as well.

These. Were. Delicious.
Eat with a fork or your hands, they weren't too messy either! Alexis ate one and didn't get goo everywhere so I was a happy Mommy.
Breakfast is served!

Eat good food,



  1. Wow! These sound amazing!! I love trying new recipes with crescent rolls. I had to pin your recipe, too! ( I used your URL and credited you, of course). Thanks!!