Breakfast Cake
List of Ingredients
2 packages refrigerated crescent-roll dough, at room temperature
2 8-ounce packages cream cheese, softened
1 egg, separated
1 1/2 cups sugar, divided
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup chopped pecans
4 tablespoons margarine, optional
Recipe
Heat oven to 350 degrees. Spray a 12-by-15-inch jellyroll pan with nonstick spray. Spread one package of crescent-roll dough in the bottom of the pan. Beat the cream cheese, egg yolk (reserve egg white for later), 1 cup of the sugar and the vanilla in a medium bowl. Spread over the dough, leaving a -inch border of dough on all sides. Roll out the second package of dough on a flat surface that has been dusted lightly with flour. Lift and place over the cream-cheese mixture. Press the edges to seal.
Brush the top of the dough with the reserved egg white. Combine the remaining cup sugar with the cinnamon and sprinkle over the top. Sprinkle with the chopped pecans and dot with the margarine, if desired. Bake 20 to 30 minutes, until lightly browned.
Makes 20 3-inch squares.
Augusta Chronicle 12/19/00
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