Ingredients :
- 2 (8-ounce) cans refrigerated crescent rolls
- 1 large egg, separated
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Sifted powdered sugar
- Preheat oven to 375 degrees F. Unroll 1 can of rolls; press into a lightly greased 9- x 13-inch pan.
- Beat egg yolk, cream cheese, and next 3 ingredients at medium speed with an electric beater until blended; spread over dough in pan.
- Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 9- x 13-inch rectangle. Place over cream cheese mixture. Whisk egg white; brush over dough. Sprinkle with pecans.
- Bake 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.
If you use a nine inch pie pan, cut into triangles!
I only used one crescent dough roll. That's all I had in the fridge. It's a square of dough and is not the dough cut up for crescents.
I split the dough square in half and I only used half of the listed ingediants! (except for the egg. The egg was small though!).
I also did not have any pecans. I used walnuts. They were great!
