CHEESE DANISH SQUARES

Maynard Pittendreigh

This came from a member of the Good Shepherd Presbyterian Church.

Prep Time: 10 minutes

Oven Temp: 350 degrees

Bake Time: 30 minutes

Yields: 24 squares

• 2 (8 oz) packages refrigerated crescent rolls 8 each (I used reduced fat as if it makes a difference)
• 1 (12 oz) container of whipped cream cheese
• 2/3 cup + 2 tablespoons granulated sugar, divided
• 1 egg separated
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans (optional)

Pre-heat the oven.

1. Lightly grease or use baking spray to coat a 13” x 9” baking dish.
2. Line the bottom with 1 package of the crescent rolls and pinch the seams together.
3. In a mixing bowl, beat together the cream cheese, 2/3 cup of sugar, egg yolk and vanilla.
4. Spread the mixture over the dough in the pan. Carefully unroll the other package of crescent rolls and place on top of filling.
5. In a small bowl, mix the 2 tablespoons of sugar and egg white together until frothy.
6. Brush the mixture on top of the dough and sprinkle with cinnamon and nuts.
7. Bake for 30 minutes or until golden brown.
8. Remove from the oven and cool completely before cutting into squares.
9. Cool over night.

Per serving: 177 calories (percent of calories from fat, 53), 3 g protein, 18 g carbohydrates, trace fiber, 10 g fat (4 g saturated), 26 mg cholesterol, 209 mg sodium.