This Crescent Roll Cream Cheese Sopapilla recipe is so easy, it would be the perfect ending to any Cinco de Mayo meal.

Crescent Roll Cream Cheese Sopapillas

2 8-oz. packages cream cheese, softened
1 C. sugar
1 tsp. vanilla
2 8-oz. cans refrigerated crescent rolls
3/4 C. sugar
1 tsp. cinnamon
1/2 C. butter, room temperature
1/4 C. honey

Preheat oven to 350 degrees.  Roll out one can of crescent rolls, sealing the perforations.  Place in the bottom of a 9×13 pan as the crust.  Next, combine 1 C. sugar, vanilla and cream cheese.  Spread on the first crescent roll layer.  Top with the second can of crescent rolls.  Mix 3/4 C. sugar, cinnamon, butter, and hone.  Spread on the top.  Bake for 30 minutes or until golden brown.  Cool completely and cut into squares.

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