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SHEET PAN QUESADILLA’S
INGREDIENTS
- 2 ( 8 oz) cans crescent roll dough
- 1 1/2 cups sliced fresh strawberries, divided
- ¾ cup butter
- 1 ¼ cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 2 teaspoons lemon juice
- 1 cup 7Up or Sprite soda
PREPARATION
- Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.
- Separate the crescent dough triangles. Divide strawberries, setting aside 1/2 cup for the sauce. Working one at a time, place a spoonful of strawberries at the base of the triangle, then wrap dough around them and pinch edges to seal. Evenly space dumplings in the prepared baking dish
- Add butter and remaining strawberries to a medium-sized microwave safe bowl, heat until butter has melted. Using a fork, mash strawberries into a jam-like consistency. Stir in brown sugar, vanilla, cinnamon, and lemon juice. Pour mixture evenly over dumplings.
- Pour soda between the dumplings (not over the top).
- Bake for 33-36 minutes or until golden in color. Serve warm with ice cream or whipped cream.