Return to The Cooking Critic homepage!

Cream Cheese Bars

2 packages (8 oz.) Philadelphia Cream Cheese

2 packages Pillsbury Crescent Rolls

¾ cups sugar

1 egg (separated)

1 tsp vanilla

1 tablespoon lemon juice

Powdered sugar

Preheat oven to 350 °. Line cookie sheet with foil and butter.

Combine all ingredients except rolls and egg whites. Open crescent roll and divide in half at perforation. Roll out each half on foil side by side but not touching. Spread all of cream cheese filling on both half, leaving some space around the edges. Open second can of rolls and separate into half at perforation, then cover each cream cheese section with the length of each section of dough so that it lines up with the bottom layer of dough. Pinch sides of dough together or mixture will ooze out while baking. Beat egg white with fork and spread on top of each section with brush.

Bake for 25-30 minutes, until nicely brown. Remove from oven and let cool. Sift powdered sugar over top and slice down the length of the middle of each half, and then cut crosswise into 1-inch wedges. Cover with foil and keep refrigerated until ready to serve. Sprinkle more powdered sugar over top just before serving, if desired.