Ingredients

　　Two 8-ounce cans refrigerated crescent rolls

　　1 cup sugar

　　Two 8-ounce packages cream cheese, softened

　　1 teaspoon vanilla

　　1 egg, separated

　　1/2 cup chopped pecans

　　Preheat oven to 350 degrees. Spread one can of crescent rolls in bottom of 13 × 9-inch pan. Cream together 3/4 cup sugar, cream cheese, vanilla, and egg yolk. Spread mixture over rolls. Top with second package of crescent roll dough. Beat egg white until frothy and spread on top. Sprinkle top with remaining sugar and nuts. Bake for 30 to 35 minutes.

　　Paula Deen's Kitchen Classics