Breakfast Coffee Cake - cooking recipe

Ingredients

2 pkg. (8 to a pkg.) frozen crescent rolls
1 (8 oz.) pkg. cream cheese
2/3 c. sugar
1 egg, separated
1 Tbsp. lemon juice
1 tsp. vanilla
powdered sugar (to sprinkle)

Preparation

Piece together one can of rolls so no holes remain and lay into a 9 x 13-inch greased baking dish to fit.
In bowl, beat cream cheese, sugar, the yolk of egg only, lemon juice and vanilla. Pour all over the one can of rolls (don't put to edge).
Piece together the second can of rolls and put over the cream cheese mixture in dish.
Brush top with beaten egg white.
Bake at 350\u00b0 for 30 minutes or lightly brown.
Cool and sprinkle with powdered sugar.
May be refrigerated the night before and brought back to room temperature to serve.