2 pkgs. refrigerator crescent rolls
2 (8 oz.) pkgs. cream cheese, room temp.
3/4 c. sugar
1 egg, separated
1 tsp. vanilla

Cream cheese until smooth and fluffy. Add sugar and blend. Add egg yolk, then vanilla and blend together. Use 1 package of rolls and stretch onto a cookie sheet. Spread cream cheese filling on top of rolls. Use other package of rolls for top (stretch them, also). Pinch sides together with fork. Brush egg white on top with pastry brush.

Bake at 375 degrees for 20 to 30 minutes until golden brown. Glaze immediately with a mixture of 2 cups powdered sugar, 3 tablespoons boiling water and a dash of vanilla. Refrigerate until chilled, then slice.