Joan Rosenberg’s May dessert
12 servings
1 hour, 20 minutes total (Active 25 minutes)
Ingredients
16 oz cream cheese
Cooking spray
2 (8 oz) cans refrigerated crescent roll dough
2 teaspoons ground cinnamon
1 ¼ cups sugar, divided
2 large eggs
1 tablespoon vanilla extract
6 tablespoons unsalted butter
Dulce de leche ice cream (optional for serving)
Steps
Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.
Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.
Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25-35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.
Chefs Tip: Chill any remaining bars in an airtight container. Warm individually in microwave on MEDIUM (50% power) 10-15 seconds before serving.
