Preheat your oven to 375 degrees F.

Lightly spray mini muffin pans with baking spray or use silicone muffin pan.

Start by crushing one package of Oreo cookies (do not buy Double Stuff Oreos,

just plain mini Oreos will do the trick) by using a rolling pin, or a food processor.

Reserve from other package 12-14 cookies to be used as garnish.

In small bowl combine crashed oreo cookies and cream cheese until thoroughly mixed, and set aside.

Working with half of the dough at time, roll your crescent roll dough out onto a large cutting work surface.

Using a knife or a pizza slicer , cut the dough into 6 roughly even squares, don’t worry if they’re not perfect…mine certainly didn’t, but in the end turned out just fine.

Place each of the dough squares into a mini muffin pan.

Cover the dough squares with aluminum foil and fill with a few baking beads.

Bake for 5 minutes. Remove from the oven without turning it off.

Remove the aluminum foil with the baking beads.

Spoon the oreo cream cheese dip into each little cup until they are all full.

Place in oven and cook for 15 minutes or until the edges are browned, but not burned.

Remove from oven and garnish each bite with mini-oreo cookie on top,

leave to cool for 5 minutes in the pan before transfering onto a serving platter.