Total Time: 30 minutes
- Prep: 5 minutes
- Cook: 25 minutes
- Servings: 24 breakfast danish squares
- 2 packages Pillsbury crescent roll dough
- 11.5 oz whipped, reduced fat cream cheese
- 3/4 cup sugar, separated
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 egg, separated
Roll out one package of crescent roll dough on a greased baking sheet, sealing the perforations.
In a small bowl, combine 1/2 cup sugar, cream cheese, lemon juice, vanilla, and egg yolk. Mix until creamy and smooth.
Spread over flattened crescent roll dough.
Unroll the second package of dough and lay over that mixture, covering the first layer, and sealing the perforations as you go.
Mix egg white with 1/4 cup sugar and pour over the top layer of dough. Spread to cover and sprinkle with cinnamon.
Bake at 350 for approximately 20-25 minutes or until golden brown.
Cut into small squares for serving.