This is a recipe from Margaret Hansen, Mar 05, which she made for one of our rotation meals.
2 (8 count) cans crescent rolls
16 oz cream cheese, softened
1-1/4 cups sugar
1 teaspoon vanilla
1 egg yolk, beaten
Unroll the crescent dough. Spread the dough from one can on the bottom of a 9" x 13" baking pan, pressing the perforations to seal.
Add the remaining ingredients into a mixing bowl and mix with electric mixer. Spread over dough.
Lay the dough from the second can over the cheese mixture. Bake at 350 degrees for 30 minutes.
14-16 Servings
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