Use prepared crescent dough in a new way to enclose a tasty cheesecake filling accented with matcha powder.


Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Serves: 4



4 oz cream cheese, softened

1 tbsp honey

1 tbsp icing sugar

3/4 tsp matcha powder, divided

1 egg, lightly beaten

1 can (8 oz) refrigerated crescent roll dough (such as Pillsbury Crescents)

2 oz white chocolate, melted



  1. Add 16 oz liquid to drip tray and preheat Kenyon City Grill® to medium.


  1. Beat together cream cheese, honey, icing sugar and 1/2 tsp matcha powder.


  1. Whisk egg with 1 tbsp water, set aside. Unroll dough; separate into 8 triangles. Spoon or pipe cream cheese mixture onto center of 4 triangles. Brush edges with egg wash; top with remaining triangles and seal edges using fork.


  1. Place pockets on grill. Grill, turning once, for 3 to 5 minutes until pastry is cooked through, flaky and lightly grill-marked.


  1. Drizzle chocolate over cheesecake pockets. Sprinkle with remaining matcha powder.


Tip: Replace matcha with 1/2 tsp instant espresso powder for an espresso cheesecake version.

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