2 cans Pillsbury refrigerated crescent rolls
2 (8 oz. ea.) pkgs. Philadelphia cream cheese, at room temperature
1 large egg, separated
1 cup sugar
1 tbsp. vanilla
1 (15 oz.) can cherry pie filling or favorite pie filling (optional)

Preheat oven to 350°F.

In 9x13-inch pan, lightly sprayed, lay out 1 package crescent rolls, cover the bottom and pinch seams (do NOT roll or flatten).

Mix cream cheese, yolk, sugar, and vanilla; spread over crescent roll bottom. Place 2nd package crescent rolls, prepared the same as the first; then layer over mixture.

Bake at 350°F for 25 to 35 minutes until golden brush with egg white and sprinkle sugar on top. Refrigerate 1 hour before cutting, then you can serve.

Makes 48.

Variation: Omit sugar on top and spread cherry topping over it.