These look utterly delectable. I have everything but the crescent rolls.. Maybe I'll grab some and make this tomorrow.
2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 pkg (8 oz each) cream cheese
1 t vanilla
1 egg, slightly beaten
3/4 c sugar, divided
2 T ground cinnamon
Preheat oven to 350*. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9" baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 c of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Combine remaining 1/4 c sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Taken from Food and Family magazine.
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