16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll
1 can crescent roll dough on a cookie sheet, sealing perforations. Spread
cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll
second can of dough and lay on top of first layer. Seal edges with edge of
fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30
minutes. Allow to cool slightly before cutting.