Yield
6-8 servings
Cook Time
30–35 minutes
Ingredients
Cheesecake Filling
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup white sugar
- 1 tbsp all-purpose flour
- 2 eggs
- 2 tsp vanilla extract
- ½ tsp salt
- 1 (16 oz) container fresh strawberries, washed and diced
Pastry
- 2 packages crescent roll dough
Topping
- ¼ cup melted butter
- ½ cup white sugar
- 1–2 tsp ground cinnamon
Instructions
1.
Preheat the Grill. Preheat your grill to 350°F.
2.
Prepare the Pan. Spray a 9×13-inch grill-proof pan with nonstick spray.
3.
Prepare the Filling. In a mixing bowl combine cream cheese, sugar, flour, eggs, vanilla, and salt. Mix until smooth.
4.
Prep the Strawberries. Spread diced strawberries on paper towels and gently press with additional paper towels to remove excess moisture.
5.
Assemble the Base. Unroll one package of crescent dough and press it into the bottom of the pan, sealing the seams.
6.
Add Filling. Fold the drained strawberries into the cream cheese mixture and spread evenly over the dough.
7.
Top with Dough. Place the remaining crescent dough over the filling, sealing seams as needed.
8.
Add the Topping. Mix the sugar and cinnamon in a small bowl. Brush melted butter evenly over the dough and sprinkle with the cinnamon sugar.
9.
Bake. Place the pan on the grill and bake for 30–35 minutes, until golden brown.
10.
Chill. Refrigerate overnight before slicing and serving.
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