Everyone will love this! After the dough is rolled out; bake it,
then sprinkle with sugar and cinnamon. A thinner crust makes this dessert a little less decadent. For a healthier option, use reduced fat refrigerated crescent dinner rolls and Philly Neufchatel Cheese.
| 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided |
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2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened |
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1 tsp. vanilla |
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1 egg, slightly beaten |
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3/4 cup sugar, divided |
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2 Tbsp. ground cinnamon |
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PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13×9-inch baking pan to form crust, firmly pressing seams together to seal. |
| BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust. |
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UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13×9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper. |
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BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting. |
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