Peach Enchiladas
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Serves/Makes: 16
Ready in: 1-2 hrs
- 1 cup butter
- 1 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 2 packages (8 ounce size) refrigerated crescent roll dough
- 4 firm ripe peaches, peeled and quartered
- 1 can (12 ounce size) Mountain Dew or Sprite
Preheat the oven to 350 degrees F. Combine the butter, sugar, and cinnamon in a saucepan over medium-low heat. Cook, stirring frequently, until the butter is melted and the sugar has dissolved. Remove the pan from the heat and set aside. Unroll the crescent roll dough and separate the dough along the perforations. Place a peach quarter near the wide end of the triangle. Roll the dough up over the peach, starting at the wide end. Gently pinch the edges of the dough to seal the peach inside. Place the dough seam side down in a 9x13-inch baking dish. Repeat with the remaining dough and peach quarters. Evenly top the rolled dough with the butter mixture, trying to cover the dough as completely as possible. Very gently pour the Mountain Dew over the dough so as not to wash off the butter mixture. Bake the peach enchiladas, uncovered, for 45 minutes at 350 degrees F. Remove the pan from the oven and let the peach enchiladas cool for a few minutes before serving. Serve the warm dessert with ice cream or whipped cream, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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