I came across this recipe on Pinterest which looked “somewhat” familiar to the cheesecake bars I’ve made recently. These, however, looked suitable for breakfast as well as dessert. I picked up a can of Pillsbury Crescent Seamless Dough and wanted to give it a try. It’s the same price as the standard crescent rolls and it’s basically the same thing, same size, same jack-in-the-box POP! when opening, only without the perforations.
1. Spray a 9×13 baking dish with nonstick spray and set aside. Preheat oven to 350ºF.
3. Unroll whole can of one crescent roll to cover bottom of baking dish. Pinch together seams.
4. Drop cream cheese mixture on top of crescent dough and smooth evenly.
5. Cover cream cheese with second can of crescent rolls (I used the Crescent dough sheet for my top layer).
6. Using a knife, pierce hole in top layer of dough and using fingers create a slit approximately 2 inches in length. Repeat until there are about 9 equally-sized slits.
7. Brush top layer of dough with egg white. This will give the top layer a nice pretty shine when baked.
8. Bake at 350ºF for 30-35 minutes.
9. White the danish is baking, we’ll make the glaze:
10. In a bowl (I used my 2-cup glass measuring cup) combine powdered sugar, vanilla and milk, stirring until well combined.
11. Allow danish to cool for about 20 minutes before adding the glaze.
12. Drizzle sugar glaze over danish and serve warm!