Making pull-apart bread using canned Crescent rolls is a fun and easy way to make an appetizer or dessert. You probably have seen a savory version of this Crescent Christmas tree, but our version here is sweet! Buttery crescents are stuffed with a creamy chocolate chip and caramel cheesecake filling, baked until it’s golden brown, and finished off with a simple sprinkling of powdered sugar. This dessert is served warm, and you will love the flaky crescents and the gooey and melty cream cheese chocolate caramel filling. Crescent rolls are great for making easy appetizers and desserts! Use them to make Pigs in Blankets, Cranberry Brie Bites, an Easy Taco Ring, or try this delicious Sopapilla Cheesecake!
Why You’ll Love This Recipe
Ingredients Needed
Here’s what you need to make this delicious dessert: Complete list of ingredients and amounts can be found in the recipe card below.
Pillsbury Original Crescent Rolls: You will need 2 refrigerated cans that are 8 ounces each.Cream cheese: One block of full-fat cream cheese that is softened to room temperature is what you need.Powdered sugar: Powdered sugar sweetens the cream cheese, and thickens it making a nice filling. Be sure not to overbeat it, as you will risk it becoming too thin.Chocolate Chips and Caramel: I used milk chocolate chips, and baking caramel that I chopped into smaller pieces for the filling.
How To Make Pull Apart Crescent Christmas Tree
Before you start, preheat the oven to 375°F/180°C, and line a large cookie sheet with parchment paper or a Silpat silicone mat.
Storing Tips
Store the leftovers in the fridge for 2-3 days. Reheat in the oven at 350°F/180°C for 10-15 minutes or until just warmed through. You can also freeze this (after baking). Place in a Ziploc bag and freeze for 1-2 months. Thaw in the fridge overnight or on the counter for 2 hours before reheating and serving. Bake this super easy and beautiful Crescent Christmas Tree for your next holiday party! And be sure to pin this recipe, so you can easily find it later. © Little Sunny Kitchen
