Martha's Cheese Danish

2 Packages Refrigerated Crescent Rolls (8 Rolls Each)
16 oz. Cream Cheese, softened
1 1/2 Cups Sugar, divided
1 Egg
1 teas. Watkins Vanilla Extract
1/2 Cup Butter or Margarine, melted
1 teas. Watkins Cinnamon
1 Cup Chopped Pecans

Preheat oven to 350º. Spray a 13x9 inch baking dish with Watkins Cooking Spray. Unroll one can of crescent rolls and press in to the bottom of the baking dish, pressing perforations together to form a flat sheet of dough. Ease edges of dough slightly up the sides of dish. Combine cream cheese, 1 cup of sugar, the egg and vanilla. Spread over crescent roll dough. Unroll other can of crescent rolls and place over cream cheese layer, pressing perforations together. Press edges together to seal.

Combine melted butter, remaining 1/2 cup of sugar, the cinnamon and the nuts. Spread evenly over the top layer of dough. Bake about 30 min. or until golden. To serve, cut into rectangles.

Note: You can keep in the refrigerator but it's better to serve at room temperature. Tastes best when cheese is softer.

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