First things first. You will want to start out by preheating your oven to 35o degrees and spraying your 9-inch cast iron pan with any nonstick spray. This will keep the rolls from sticking to the bottom and ensure they do not get burned. If you do not have a 9-inch cast iron skillet the one that we would recommend is the Lodge 9-inch Skillet. It's a good skillet that won't break the bank.
Now that you have done that you will want to make sure that you lightly flour your workstation, roll out both packages of crescent roll dough to create a large rectangle, about 15×13 inches. Press together all of the perforated edges to ensure there is no gap in the dough. This may take some kneading so do so until the dough is one unit.
Now it's time to make the cream cheese filling.
Directions:
- In a medium bowl, mix together the cream cheese, vanilla, and ⅔ cup of the powdered sugar. Evenly spread the cream cheese mixture onto the crescent dough rectangle, then sprinkle evenly with remainder of graham cracker crumbs and strawberries. Roll up the dough rectangle like a jellyroll, starting at a long side.
- Cut the roll into 12 rounds, then place in a single layer in the prepared cast-iron pan. Bake 25-30 minutes, or until dough is cooked through and golden brown.
- While rolls are baking, in a medium bowl whisk together the milk and remaining powdered sugar.
- Drizzle the glaze on the warm rolls, then serve immediately.
The best part of this dish is that you can substitute any kind of flavoring. I tried blueberry the other day and it was just as fantastic as this one. A friend of mine experimented with a honey cream cheese and put pecans on the top with a honey drizzle and said it was just as good.
If you do try this let us know how it goes. Do you have any tips or tricks for us? If so let us know in the comments below.
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