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1 (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 can refrigerated crescent

Cream the cream cheese, sugar and vanilla. Roll out
crescent rolls on a cookie sheet, pinching together at perfora-
tions. Spread cream cheese mixture on bottom half and fold
over the top half; seal edges with a fork. Bake 15 minutes at
250 degrees until brown.
Glaze: (optional) Powdered sugar and small amount of
water to make a smooth paste to spread on top. Cool and cut
into squares.

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