2 cans crescent rolls
2 8oz. pkgs. cream cheese
1 1/2 cups sugar - divided
1 egg - separated
1 tsp. vanilla
In 9x13 pan press 1 pkg of crescent rolls making sure to press seams together. Mix cream cheese, 1 cup of the sugar, egg yolk and vanilla together well and spread on dough in pan. Rollout other pkg of crescent rolls and lay on top of filling stretching to cover good. Beat egg white until frothy and brush on with pastry brush, then sprinkle with the other 1/2 cup of sugar.
Bake @ 375 for 25-30 minutes. Let cool before cutting.
** These are really good the next day if there are any left.**