Breakfast Cheese Squares
I found this in Food and Family. Another wonderful and easy breakfast waker-upper:
- 2 packages of cream cheese – softened
- 2 (8 oz.) cans of refrigerated crescent rolls
- 1 tsp. of vanilla
- 1 egg slightly beaten
- 3/4 cup sugar (1/2 for the cream mixture and 1/4 to sprinkle over the top)
- 2 Tbsp. ground cinnamon
- Jar of favorite preserves optional
Preheat over to 350 degrees F.
Grease a 13×9 pan. Pam works just fine.
Unroll one can of the crescent dough and press it onto bottom of greased pan to form a crust. Make sure to press the seams together.
Then: Beat the cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread it over the crust.
Optional: Now you can spread a layer of your favorite preserve over the cream cheese layer. I like using raspberry.
Now: Unroll the remaining can of crescent dough onto a large sheet of wax paper. Wax paper will help you lift and invert it over the pan for the top crust. Pat out dough to form a 13×9 inch rectangle to fit over the top of pan. Press seams together to seal. Invert over cream cheese mixture to form top crust. Discard wax paper.
Bake 30 to 35 minutes or just until golden brown. Check at 30″.
Combine remaining 1/2 cup sugar and the cinnamon and sprinkle over the top.