Sam and Dave were just here in Portland, and we were lucky enough to have some very fine meals with them. They actually met in culinary school, so they are no food slouches, but neither are they snobs! While we were enjoying a super nice meal at Simpatica, Sam told me about a delicious dessert that involved pop ‘n fresh crescent rolls and Mountain Dew. TELL ME MORE.
I was so eager to try the recipe that I just googled it instead of waiting for Sam to return home from her vacation and send me the recipe. I guess I am impatient that way.
FRUIT ENCHILADAS (recipe cobbled together from various google hits)
2 Granny Smith apples OR 4 peaches, peeled & quartered OR canned fruit (I used 3 Granny Smith apples and blueberries)
2 cans crescent rolls (I used the low-fat kind. Why? I have no clue)
2 sticks butter
1 1/2 cups sugar (use less for sweeter fruit. I guess you can also use brown sugar)
1 tsp vanilla extract
10 ounces or a can of Mountain Dew (I used Sprite because of the caffeine factor, but I wonder if the enchiladas would really get a person wired?)
Preheat oven to 350F.
Peel and slice apples into wedges. Unfold the crescent rolls. Place an apple wedge onto the wide part of a crescent roll and roll up. Place in a 13×9″ baking dish. Repeat. I also included a couple blueberries with the apple wedge. After I squished all the rolls into the pan, I had leftover wedges and blueberries, so I chopped up the apple and scattered them and the leftover blueberries on top.
In a pan, melt together the butter, sugar, and vanilla. Do not boil it or caramelize it. Just heat it so the sugar melts. Pour the concoction over the rolls. Sprinkle with cinnamon. Pour the soda over the rolls.
Bake for 45 minutes. Serve warm with ice cream. Yummers.