Cream Cheese Crescent Casserole
Two layers of crescent dough around a sweet vanilla cream cheese filling, baked golden and finished with a lemon glaze.
Equipment
- 9x13 inch baking dish
- Electric mixer
- Pastry brush
Ingredients
Main Ingredients
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 can refrigerated crescent roll dough 8 ounce can each
- ¼ cup butter melted
- ½ cup powdered sugar
- 1 tsp lemon juice
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a 9x13 inch dish.
- Mix. Beat the cream cheese, sugar, egg, and vanilla until smooth.
- Layer. Press one can of dough into the dish, spread the filling, and top with the second can.
- Bake. Brush with butter and bake 25 to 30 minutes until golden.
- Glaze. Cool, then drizzle with powdered sugar mixed with lemon juice.
Notes
Substitutions: Use crescent sheets for the cans or add sliced strawberries.
Tips: Soften the cream cheese and cool the pan before cutting.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
Nutrition is calculated for 1 of 12 squares.