Day 8 – Cream Cheese Squares
December 8th, 2009
2 8 oz cans of refrigerated crescent rolls
2 8 oz cream cheese
1 tsp vanilla
1 egg slightly beaten
3/4 cup sugar
2 tbsp ground cinnamon
Unroll 1 can of crescent dough and press onto bottom of greased 13×9 baking pan. Firmly press seams together to seal. Beat cream cheese, vanilla, egg and 1/2 cup of sugar with electric mixer on medium until well blended. Spread on top of dough in pan. Unroll remaining can of crescent dough onto a large sheet of wax paper. Pat dough out to form 13×9 inch rectangle, pressing seams together to seal. Invert dough over cream cheese mixture to form top crust and discard wax paper. Dust with cinnamon and left over sugar. Bake at 350 degrees for 30 to 35 minutes.
