Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls
1 cup sugar
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 eggs, separated
1/2 cup whole pecans, chopped
Directions:
Preheat Oven to 350 degrees.
Spray bottom of 13×9 baking dish with a non-stick cooking spray. (Original recipe does not have this step, but i included it to make the removal of the cake easier).
Spread one can of the Crescent Rolls in the bottom of the 13×9 Pan. Pinch all the edges together to make one sheet.
Cream together 3/4 cup of sugar, cream cheese, Vanilla and egg yolk till creamy and smooth.
Spread mixture over the Crescent rolls.
Top with the second package of Crescent Rolls. Again, pinch together all the edges to make it one sheet.
Beat the egg white till frothy and spread on top.
Sprinkle the top with the remaining 1/4 cup of sugar and Pecans evenly.
Bake for 30 to 35 minutes till nice and golden brown.
Servings: 12
Time preparation: 10 min.
Time total: 45 min.