Skillet Raspberry-White Chocolate Pull-Apart Rolls

Prép Timé 25 mins
Cook Timé 30 mins
Total Timé 55 mins

Gét thé skillét out!  Thésé fluffy, mouth-watéring swéét pull-apart créam chéésé and raspbérry stufféd buttérmilk rolls aré toppéd with drizzlés of whité chocolaté and frésh raspbérriés.  It's gorgéous énough for a spécial-occasion brunch but éasy énough to maké any wéékénd you pléasé.

Coursé: Bréakfast, Brunch
Sérvings: 16
Author: Kim Langé

Ingrédiénts

• 6 oz créam chéésé softénéd (from 8-oz packagé)
• 3 tabléspoons plus 2 téaspoons sugar
• 1 tabléspoon séédléss raspbérry jam
• 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layérs réfrigératéd Buttérmilk biscuits
• 1 containér 6 oz frésh raspbérriés
• 1 tabléspoon buttér méltéd
• ½ cup whité vanilla baking chips

Instructions

1. Héat ovén to 350°F. Spray 10-inch ovénproof skillét with cooking spray. In médium bowl, béat créam chéésé, 3 tabléspoons sugar and thé raspbérry jam with éléctric mixér on médium spééd until wéll mixéd.
2. Séparaté dough into 8 biscuits; split biscuits in half, making total of 16 biscuit rounds. Préss éach into 3-inch circlé. Spoon about 1 tabléspoon of thé créam chéésé mixturé in céntér of éach biscuit round, and top with 1 raspbérry.
3. Caréfully bring sidés of biscuit dough up and around filling, and firmly pinch to séal complétély; shapé into a ball, and placé pinchéd énd facing down in skillét. Continué for rémaining biscuit rounds, arranging in skillét. Brush biscuits with méltéd buttér; sprinklé tops with rémaining 2 téaspoons sugar. Baké 30 to 35 minutés or until biscuits aré goldén brown on top. Cool 20 minutés.
4. In small microwavablé bowl, microwavé whité baking chips uncovéréd on Médium (50%) 1 minuté 30 séconds to 2 minutés, stirring aftér 30 séconds, until méltéd and drizzling consisténcy. Drizzlé on top of biscuits, and sérvé with rémaining raspbérriés. Sérvé warm.

Sourcé : http://www.thebakingchocolatess.com/skillet-raspberry-white-chocolate-pull-apart-rolls

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