I don’t have a pizza pan (What???) so I used a 9x13-inch pan. It didn’t have quite as much pie filling as the photo in the cookbook did, possibly because of the different pan size. I sprinkled on some cinnamon before popping it in the oven. The recipe doesn’t say if you should serve it warm or chilled. The cream cheese mixture was runny when it was warm (maybe because I used Neufchatel?) so I chilled it a little and then served it. It was hit at our house! And it doesn't get much easier than this!
Cream Cheese Apple Torte
6 Rhodes Texas Rolls, thawed and risen
8 oz. cream cheese
1/4 c. sugar
1 t. vanilla extract
1 (21-oz.) can apple pie filling
1/4 c. slivered almonds
Preheat oven to 350°.
Knead rolls into a ball. Roll dough into a 13-inch circle and place on a 12-inch sprayed pizza pan. Mix cream cheese, sugar, egg and vanilla together. Spread on dough. Top with apple pie filling. Sprinkle with almonds. Bake for 25-30 minutes or until golden brown.
Check out other cooks' recipes from this week's challenge at Tales from the Fridge.