Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
1
teaspoon vanilla
3/4
teaspoon ground cinnamon
1/2
teaspoon ground ginger
2
medium pears, cored and thinly sliced (about 2 cups)
Additional cinnamon, for sprinkling, if desired
2
tablespoons pomegranate arils
Preparation
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
Unroll crescent dough onto cookie sheet into 13x9-inch rectangle. If using crescent rolls, press seams to seal. Bake 8 to 12 minutes or until light golden brown. Cool completely, about 20 minutes.
In medium bowl, beat cream cheese, powdered sugar, vanilla, 3/4 teaspoon cinnamon and the ginger with electric mixer on medium speed until mixed well and smooth. Spread onto cooled crescent crust to within 1/2 inch of edges. Arrange pears on top of cream cheese mixture, as desired.
Sprinkle with additional cinnamon. Top with pomegranate arils. With sharp knife, cut into 4 rows by 4 rows, wiping knife with damp paper towel between cuts. Store loosely covered in refrigerator.
