1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3.Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
I use reduced fat crescent rolls and 1/3 less fat cream cheese to help lighten the recipe a bit. I like to add more cinnamon to mine.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 34 (45%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 4.2mg||1 %|
|Sodium 1.3mg||0 %|
|Potassium 2.5mg||0 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.6g|
|Protein 0g||0 %|
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Calories per serving: 75
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