Looking for a peach dessert idea? This peach enchiladas recipe is super easy! It’s made with juicy fresh peaches and wrapped in a crescent roll crust.
After filling the freezer with those plump, juicy South Carolina peaches last week, I just had to use a few to bake a couple of our favorite summertime desserts.
There are plenty of ways to serve a fresh peach, and through the years I’ve created all sorts of tasty treats with them–from jam, to salsa, to beautiful cobblers, and hand cranked ice cream.
Today I’m sharing Peach Enchiladas. Your family will fall in love with this one even before it’s served on a plate–It’s already a hit based on the peachy aroma that fills our kitchen alone!
Ever slice into a fresh South Carolina peach? Mmmm-a summer delight. And this peach dessert is a quick and easy one that requires only a few pantry items and a couple of tubes of refrigerated crescent rolls.
There’s a secret in the mix of this one: lemon-lime soda. By adding a can of lemon-lime soda before baking, the crescent rolls puff up nicely to create a slightly sugary crunch to the top.
To me, this dessert is perfect. It’s easy to bake, beautiful on a plate, and celebrates the fruit as the star of the show. So here’s how we bake them at the Smith House.
Peach Enchiladas Recipe
2 (8 oz.) tubes refrigerated crescent rolls
2 sticks butter
3 peaches, peeled and quartered
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1 can of lemon-lime soda
Preheat oven to 350 degrees.
Melt butter in a bowl, and then add sugar and cinnamon.
Unroll and separate the crescent rolls.
Place a few pieces of the peach on each of the crescent rolls, and roll up from large end.
Place in a 9 x 13 greased baking dish.
Pour butter mixture over the crescent rolls.
Pour lemon-lime soda on top.
Bake for about 45 minutes until browned and bubbly.
- 2 (8 oz.) tubes refrigerated crescent rolls
- 2 sticks butter
- 3 peaches, peeled and quartered
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1 can of lemon-lime soda
- Preheat oven to 350 degrees.
- Melt butter in a bowl, and then add sugar and cinnamon.
- Unroll and separate the crescent rolls.
- Place a few pieces of the peach on each of the crescent rolls, and roll up from large end.
- Place in a 9 x 13 greased baking dish.
- Pour butter mixture over the crescent rolls.
- Pour lemon-lime soda on top.
- Bake for about 45 minutes until browned and bubbly.
Here’s another peach dessert and other treats you may enjoy.