2 cans (8 oz. each) refrigerated crescent roll, divided
2 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
1/2 & 1/4 c. sugar
2 Tbsp. ground cinnamon
Pre-heat oven to 350.
Unroll 1 can of crescent roll; press into bottom of greased 13x9 inch baking pan to form crust, frimly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 cup 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 (you won't need the wax paper any longer).
Bake 30-35 minutes, or until golden brown. Mix 1/4 cup sugar with cinnamon in small bowl; sprinkle on top of crust before cutting into squares.