2 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 to 3 tsp. cinnamon
1/2 c. chopped pecans
1/2 c. (1 stick) butter, melted

Preheat oven to 375°F. Unroll 1 can of dough. Press in bottom of ungreased 13 x 9-inch pan to form crust. Firmly press perforations to seal.

In medium microwave-safe bowl, microwave cream cheese and 1/2 cup sugar on High power 30 to 45 seconds until warm. Stir cheese mixture until smooth. Spread evenly over dough in pan. Unroll second can of dough on work surface. Press to form 13 x 9-inch rectangle, firmly pressing perforations to seal. Carefully place over cream cheese mixture.

In small bowl, combine remaining 1/4 cup sugar and cinnamon. Sprinkle over dough. Sprinkle with pecans. Pour melted butter evenly on top.

Bake in preheated oven 20 to 27 minutes until golden brown. Cool 10 minutes. Cut in squares. Serve warm or cool. Store in refrigerator.

Makes 12 servings.