Peach Enchilada Dessert

Oh my goodness!  My family loves this better than peach cobbler.  You have to try this!  This is one of those easy recipes that only takes 5 minutes to prepare.  A delicious and quick summer peach dessert. This recipe is in this month’s Southern Living and won the 2004 State Cook-Off in South Carolina.

2 (8 oz). cans refrigerated crescent rolls
2 lbs. fresh, firm, ripe peaches peeled and quartered (4 large)
1 1/2 cups sugar
1 cup butter, melted (2 sticks)
1 tsp. ground cinnamon
1 (12 oz.) can citrus-flavored soft drink (I use Sprite or Sierra Mist)

Preheat oven to 350 degrees.  Unroll crescent rolls, separate into triangles.  Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end.  Place point sides down, in a lightly greased 13 x 9 pan.  Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.

Bake at 350 degrees for 40 minutes are until golden brown and bubbly.  And yes, it looks like the crescent rolls of peaches are floating in bubbly liquid as you put it in the oven.  But most of it is soaked up during the baking process and looks like the first photo above when it’s done.  Don’t forget to top with vanilla ice cream!