SHERRIE LOFTIN’S CHEESE DANISH SQUARES
3 (8-count) cans crescent rolls
2 (8-ounce) packages cream cheese,softened
2 cups sugar, divided
2 teaspoons vanilla
1 stick margarine, melted
Separate rolls into triangles. Arrange 12 triangles to completely cover bottom of a 10- x 15-inch jellyroll pan, pinching seams together to seal. In a bowl, cream together the cream cheese and 1 1/2 cups of the sugar, blending well. Stir in vanilla. Spread over crust evenly. Arrange remaining dough triangles over top to cover as much as possible. Sprinkle 1/2 cup sugar over top crust; drizzle with margarine. Bake at 350 degrees for 15-20 minutes, or until golden brown. Cool before cutting into squares. Makes 40-50.