“This is straight for Kraft:Family & Foods magazine. It is very similar to another recipe posted here on the zaar, with a few changes. It is yummy and will not last long...at least they don't in this house.”
READY IN:
45mins
SERVES:
10-12
YIELD:
24 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. Unroll 1 can of crescent dough and press into the bottom of a greased 9x13" baking dish. Firmly press seams together to seal.
  3. Beat the cream cheese, vanilla, egg and 1/2 cup of the sugar with an electric mixer on medium speed until well blended.
  4. Spread cream cheese mixture over crescent dough in dish.
  5. Unroll the remaining crescent dough onto a sheet of wax/parchment paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust. Discard paper.
  6. Bake 30-35 min or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle over squares before cutting.

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