1 pkg. refrigerator crescent rolls
1/2 - 1 c. apricot jam (preserves)
1 c. dairy sour cream
1 egg, beaten
1 tbsp. sugar
1/2 tsp. vanilla

Unroll crescent rolls. Pat into bottom of buttered 9 x 13 inch pan. Spread with jam. Bake at 425 degrees for 15 minutes. Remove from oven. Reduce heat to 325 degrees. Combine remaining ingredients. Pour evenly over rolls. Return to oven. Bake another 5-6 minutes more. Serve warm.