Saturday, July 18, 2009
Cream Cheese Squares
Trabahong tamad...perfect with coffee. Got it from kraftfoods magazine.
I enjoyed it plain or with blueberry sauce (made by cooking 2 pints blueberries with 1/4 cup water and as much sugar as I felt it needed, cooked until syrupy).
Store leftovers inside plastic ziploc bags refrigerated. Good even when cold. No need to reheat.
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.
BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.