1 8 oz. can refrigerated crescent dinner rolls
4 oz. cream cheese, softened
2 Tbsp sugar
all-purpose flour, as needed
Preheat oven to 375 F degrees.
In a large bowl, combine softened cream cheese, egg, and sugar. Mix until fully incorporated. Set aside.
Without separating them, roll out crescent rolls into a large rectangle, on a lightly floured surface.
Use your fingers to pinch seams together so they don’t separate.
Using a pizza cutter, or a knife, cut 10 slits along both long edges of dough, making sure to leave a wide strip in the middle for your cheese filling. Dough should resemble a ribbon.
Pour cheese filling along middle of dough. Don’t over-fill.
Starting at one end, overlap strips to create a braid, making sure to seal edges.
Transfer braid to baking sheet.
Bake for 16-18 minutes, or until pastry is golden brown.
Place any remaining cheese filling in a small saucepan, over medium heat. Cook, stirring continuously, until thickened.
Pour sauce over braid. Slice and serve warm.