Cream Cheese Enchiladas (Undercover Sopapillas)

A colleague spoke about cream cheese enchiladas he received for his birthday.  We all had the same response you did... cream cheese enchiladas?  After a bit of digging, I realized what he 'meant' to say was cream cheese and cinnamon sopaipillas.  Recipe henceforth.

CREAM CHEESE SOPAIPILLAS

Ingredients

• 2 (8 ounce) packages cream cheese
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 cup sugar
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
•  1/2 cup butter, melted
• 1/2 cup cinnamon sugar 

Directions

1. Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2. Flatten.
3. Mix together the cream cheese, sugar and extract.
4. Spread over the crescent rolls.
5. Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7. Bake at 350 degrees for 30 minutes.