This is a quick and easy recipe for quick and easy Gibanica that my mother created for as long as I can remember. She added the glaze as an extra. We loved it best still warm from the oven, but it will keep well for a couple of days if it's well covered and placed in the refrigerator. It also reheats well in the microwave for a few seconds. A great dessert and also with coffee anytime!
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
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