Crescent coffee cake

MAKES 16 SERVINGS

2 (8-ounce) cans refrigerated crescent roll dough

Filling:

3/4 cup sugar

2 (8-ounce) packages cream cheese, room temperature

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

1 (8-ounce) can crushed pineapple, drained

Topping:

1/3 cup plus 1 tablespoon milk

1/3 cup confectioners' sugar

Preheat oven to 350 degrees.

Remove crescent dough from one can and carefully unroll dough onto a lightly floured surface. With fingertips, press and pinch the perforations together to seal. With a rolling pin, roll dough into a 9x13-inch rectangle. Place in the bottom of a 9x13-inch baking pan and set aside.

In a large bowl of an electric mixer, combine sugar, cream cheese, egg yolks, vanilla, lemon juice and pineapple. Whip on medium speed until thoroughly mixed. Spread filling over dough in reserved pan.

Open the second can of crescent dough and repeat rolling process. Place the 9x13-inch rectangle of dough over the filling in pan.

Bake for 30 minutes or until golden brown. Remove from oven.

In a small bowl, combine milk and confectioners' sugar until smooth. Drizzle over hot coffee cake in a pleasing pattern.

Serve warm or at room temperature.

Edna Schoenbeck, Lyons

Nutrition facts per serving: 272 calories, 17 g fat, 8 g saturated fat, 59 mg cholesterol, 25 g carbohydrates, 5 g protein, 308 mg sodium, 0 g fiber