Place one package of crescent rolls in the bottom of a 9”x13” pan. Crack and egg. Separate the yolk from the egg white. Beat sugar, egg yolk, cream cheese and vanilla together (set egg white aside). Spread mixture on rolls in the pan. Place second package of rolls on top of mixture. Brush beaten egg white on top. Sprinkle with bars. Bake at 350° for 20-30 minutes. (Mine usually only takes 22 minutes). Let cool before serving and store in refrigerator.
From the kitchens of Green County Cheese Days Ambassadors Breinne Hendrickson and Sarah Sacker. We featured this recipe in the August/September 2014 issue of Wisconsin Farm Bureau Federation’s Rural Route.