- 16 oz. cream cheese, softened
- 1-1/2 teaspoons vanilla
- 1 egg, beaten
- ½ C. sugar
- ½ C. raspberry or apricot jam
- 2 pkgs. Refrigerated crescent roll dough
- 4 oz. sliced almonds
Preheat oven to 350.
Mix:
- Cream cheese
- Vanilla
- Sugar
Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.
- Spread cream cheese filling on dough, leaving ¼ inch edges.
- Top with jam.
Unroll second can of dough and lay on top of first layer.
Seal edges with edge of fork.
- Brush with beaten egg.
- Sprinkle with sliced almonds.
Bake 30 minutes.
Cool slightly before cutting.
Kaybee 