Turns out, a Peach Enchilada was more like, as one proponent described them, “one big fried pie”. Refrigerated crescent rolls, with each triangle rolled out, were stuffed with peach slices (note: the more slices you can stuff in, the better, even if a few initially pop out of their stuffing.) A big challenge is that while baking, the refrigerated crescent-roll dough puffs up big-time and totally dominates the peach stuffing. If you don’t have enough peaches encased in the dough, you’ll end up having all “enchilada” (pastry) and no filling. So be undaunted where wrapping up those peaches is involved and stre-e-e-e-tch that dough to cover many.
Once these roll-ups are positioned on a baking sheet, then you brush a melted butter-sugar-cinnamon mixture over their tops. This is followed by dipping your pastry brush into a diet citrus-flavored soft drink (tested with diet Mountain Dew), basting the rolls in the liquid, and then baking.
SL reported that this quick and easy recipe won first place at the 2004 South Carolina State Cook-Off. It was quick and easy, all right; the inventive number made us some breakfast treats as well as dessert for several days. Not the same old enchilada, for sure!
2 (8-ounce) cans refrigerated crescent rolls
2 pounds fresh, firm ripe peaches, peeled and chopped (4 large peaches)
1 1/2 cups sugar (or sugar substitute)
1 cup butter melted
1 teaspoon ground cinnamon
1 (12-ounce) can citrus-flavored soft drink
Preheat oven to 350 degrees. Unroll crescent rolls; separate into triangles. Place as many peach bits as you can possibly fit on the wide end of each triangle; roll up triangles around peaches. (Don’t skimp on the peaches here.) Start at wide end. Place point-sides down onto a lightly greased 13-by-9-inch pan or baking sheet. Stir together sugar, butter, and cinnamon; drizzle over rolls; pour soft drink over rolls. Bake at 350 degrees for 35-45 miutes or until golden brown and bubbly. Makes 16 servings.