2 cans Pillsbury crescent rolls
2 (8 oz.) pkgs. cream cheese
1 egg, separated
1 tsp. vanilla
1 1/4 c. sugar (divide 1 c. and 1/4 c.)

Take one tube of rolls and line a 9 x 13 inch pan. Stretch and pinch dough together to fit pan. Soften cream cheese and mix with 1 cup sugar, egg yolk, and vanilla. Beat until smooth and spread on dough. Put second tube of rolls on top (like bottom). Beat egg white until foamy. Spread over rolls. Sprinkle with 1/4 cup sugar. Bake 30 minutes at 350 degrees. Can be refrigerated.