Sunday, March 22, 2009
Cream Cheese Squares
I love refrigerated crescent rolls. I rarely make the rolls themselves, but use them to make all kinds of dishes.
I also love cream cheese. I will eat pretty much anything that contains cream cheese. You just can't go wrong.
This recipe was sent to me in an Allrecipes.com newsletter. It is extremely simple to put together and is made with ingredients that I always have on hand. I have made this twice now and it hasn't lasted more than about 2.7 hours before disappearing. Note: I did halve this recipe both times. Just so you know.
Break out one package of crescent rolls. Flatten out into a greased 9 x 13 pan. Stretch it out if you need to and pinch the seams together.Add 1 cup of sugar and 1 teaspoon vanilla to two packages of cream cheese (remember I halved this recipe - if you have more willpower than I do, feel free to make the whole thing).
Spread the cream cheese mixture on top of the crescent layer in the pan. Then open up the second package of crescent rolls and layer them on top of the cream cheese. You don't need to pinch these seams or press them down at all.
Pour the melted butter (the recipe calls for margarine. I do not believe in margarine.) over the entire pan.
Sprinkle a mixture of about 1/4 cup of sugar and 1 teaspoon cinnamon on top of the entire thing.
Bake in a 350 degree oven for about 25 minutes.
When done, the top will be a beautiful golden brown.This is something you want to let sit for about 10 minutes to let the cream cheese cool since it gets really, really hot. Surprised, aren't you.
WARNING! WARNING! Do NOT click on the picture below.
Told you. You probably gained about 5 pounds just looking at that picture.
Click here for Printable Recipe
Cream Cheese Squares
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar1 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.