Ingredients
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls4 ounces reduced-fat cream cheese2 tablespoons confectioners’ sugar1 teaspoon vanilla extract1/3 cup light brown sugar2 tablespoons butter, softened3 teaspoons ground cinnamonICING:1 cup confectioners’ sugar1/2 teaspoon vanilla extract1 to 2 tablespoons 2% milkRed, blue, yellow and green food coloring
Preparation
Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, forming a ring with pointed ends facing toward the center and wide ends overlapping. Lightly press wide ends together.
In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter and cinnamon until crumbly. Sprinkle over cream cheese mixture.
Fold points over filling and fold wide ends over points to seal. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
Meanwhile, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Divide icing among three bowls. Using red and blue food coloring, tint one portion purple. Tint another portion yellow and the remaining portion green. Drizzle over cake. Serve warm.
