Cream Cheese and Crecent Roll Dessert

Took this to a breakfast meeting I helped host and it was so good I may or may not have eaten almost half the pan over a period of two days. Definitely serve it with a STRONG cup of coffee though because it's super sweet and super rich.

• 2 cans original crescent rolls
  
• 2 (8 oz.) cream cheese (softened)
  
• 1 c. sugar
  
• 1 tsp. vanilla
  
• 1 lg egg (separated)
  
• 1 c. brown sugar
  
• 1 tsp. cinnamon
  
• 1/2 c. chopped pecans

Preheat oven to 350 degrees. Unroll 1 can of crescent roll and place in bottom of greased 9 x 13 inch pan pressing the seams together (or you can buy the crescent roll sheets). In separate bowl, beat together cream cheese, sugar, vanilla and beaten egg yolk until smooth. Spread the cream cheese mixture on the crescent rolls sheet in the baking dish. Top the cream cheese mixture with the other can of crescent rolls, press seams together. Brush with beaten egg white. Mix brown sugar, cinnamon and chopped pecans and sprinkle over crescent rolls brushed with egg white. Bake at 350 degrees for 30 minutes or until bubbly and the bottom crust is slightly brown. Allow to cool then slice and serve.

Alternate recipe:

• Eliminate egg
  
• Add 1 stick butter (melted)
  
• Swap 1/2 c. granulated sugar for 1 c. brown sugar
  
• Eliminate nuts

Prep as above. In a separate bowl beat together the cream cheese, 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture on the crescent rolls sheet in the baking dish. Top the cream cheese mixture with the other can of crescent rolls, press seams together. Pour melted butter over the top layer of crescents. Mix 1/2 cup sugar with 1 t cinnamon and sprinkle on top of butter. You can add more or less of the cinnamon sugar depending on your taste. Bake as above.