2 cans refrigerated crescent rolls (8 each)
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
1 egg, separated
1 tsp. vanilla

Press 1 can of rolls into greased 9x12 pan. Mix cream cheese, sugar, vanilla and egg yolk until creamy. Spread over rolls. Put second can of rolls on top. Brush with egg white (slightly beaten) and sprinkle with 2 teaspoons of sugar. (Add cinnamon if desired.) Bake at 350 degrees for 25 minutes. Good served warm or cold; refrigerate leftovers.