How to Use Croissants as a Pie Crust

* 1 package (8 ounces) cream cheese, softened

* 1/4 cup sugar

* 1 teaspoon vanilla extract

* 1 egg yolk

* 2 tablespoons milk

* 1/4 teaspoon ground cinnamon

* 1/8 teaspoon ground nutmeg

* 2 cans (16 ounces each) sliced peaches

* 1 tube (10 ounces) refrigerated crescent roll dough

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, beat cream cheese, sugar, vanilla extract, egg yolk, milk, cinnamon, and nutmeg until smooth.

3. Drain peaches, reserving 1/4 cup of the juice.

4. Unroll crescent roll dough and separate into triangles.

5. Spread 1 tablespoon of the cream cheese mixture onto the wide end of each triangle.

6. Top each triangle with 2 peach slices.

7. Roll up triangles, starting at the wide end and rolling to the point.

8. Place rolls, point side down, on a greased baking sheet.

9. Brush rolls with the reserved peach juice.

10. Bake for 15-20 minutes, or until golden brown.

11. Let cool for 5 minutes before serving.