SOPAPILLA CRESCENTS

SOPAPILLA CRESCENTS 1 tube crescent roll dough 6 oz softened cream cheese (low fat can be subbed) 2 tbs sugar 3 tbs toasted sliced almonds 2 tbs butter, melted 1 tbs sugar ¼ tsp cinnamon Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan. Beat the softened cream cheese with the 2 tbs sugar until very smooth. Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll. Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper) Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon. Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds. Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled. Serves 8