1spray 8x12 pan with cooking spray and line with 1 can of the crescent rolls with edges pinched together, cutting off excess if necessary to form bottom crust then:
2in a large bowl beat the well softened cream cheese with egg, sugar, vanilla 1/2 teaspoon of cinnamon and freshly grated nutmeg until well combined, pour ontop of crescent roll crust
3unroll second package of rolls onto a sheet of waxed paper that has been sprayed with cooking spray. Measure the top by lifting waxed paper and placing over the cream cheese mixture. Adjust as necessary to fit. You can either use a rolling pin or just press out the dough with your hands until it is wide and long enough to cover the top. Then flip paper with the crescent rolls onto the cream cheese mixture and peel off paper.
4in a small bowl combine another 1/4 cup of sugar with the 1/2 teaspoon of cinnamon and sprinkle over surface. Bake at 350 degrees for 25 to 30 minutes or until crust looks golden brown and cooked through.
5Let cool and serve. This is great for a breakfast treat or with coffee. The filling can be doubled easily and baked in a 9x13x2. Just make sure rolls cover the bottom and top completely. *** I also substitute Splenda for the sugar when making this for family members who are diabetic.