1 pkg. seamless crescent rolls (use the regular if you don’t have seamless)
8 oz. cream cheese, room temp.
1/4 C. plus 3 T. sugar
1/2 tsp. vanilla extract
2 T. unsalted butter, melted
In a bowl combine the cream cheese, 1/4 C. sugar and vanilla.
Lightly spray an 8×8 pan with cooking spray.
Unroll the crescent dough and cut in half.
Take one half and place in the bottom of the pan.
Using your fingers, spread the dough out to cover the bottom (if it tears, just pinch it back together, but it will just about cover the bottom).
Spread the cream cheese mixture over the dough.
Take the other half of the dough and place on top of the cream cheese, again using your fingers, spread the dough to cover the cream cheese. Pour the melted butter over the top and then sprinkle with the 2T. sugar.
Bake at 350 degrees for 25-30 minutes or until golden brown on top. Let cool 10 minutes before slicing.
Store in the fridge.
courtesy of JAnet’s Appalachian Kitchen