Sunday, August 26, 2007
2 Packages Refrigerated Crescent Rolls (8 Rolls Each)
16 oz. Cream Cheese, softened
1 1/2 Cups Sugar, divided
1 teas. Watkins Vanilla Extract
1/2 Cup Butter or Margarine, melted
1 teas. Watkins Cinnamon
1 Cup Chopped Pecans
Preheat oven to 350º. Spray a 13x9 inch baking dish with Watkins Cooking Spray. Unroll one can of crescent rolls and press in to the bottom of the baking dish, pressing perforations together to form a flat sheet of dough. Ease edges of dough slightly up the sides of dish. Combine cream cheese, 1 cup of sugar, the egg and vanilla. Spread over crescent roll dough. Save some of the cream cheese mixture to put a dollop on each roll, like the picture.Unroll other can of crescent rolls and place over cream cheese layer, pressing perforations together. Press edges together to seal.
Combine melted butter, remaining 1/2 cup of sugar, the cinnamon and the nuts. Spread evenly over the top layer of dough. Bake about 30 min. or until golden. To serve, cut into rectangles.
Note: You can keep in the refrigerator but it's better to serve at room temperature. Tastes best when cheese is softer.
Garnish with a dollop of cream cheese mixture