Easy Pineapple Cream Cheese Danish

This is much better than the family favorite that we used to get from our local bakery. The image below shows her notes for making a half recipe, which is still a lot. I found a different source for the recipe online, as the first one is gone. Recipes and Me Easy Breakfast Cheese Danish has the recipe for the cheese Danish, which we modified for adding pineapple.2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese (or low-fat cream cheese)
2 8-ounce cans crushed pineapple, WELL drained!
1 cup sugar (or equivalent Splenda®)
1 teaspoon vanilla extract
1 egg
1 egg white

The above recipe makes a VERY heavily filled Danish. You can halve the filling using:
1 package of cream cheese
1 8-ounce can of pineapple
1/2 cup of sugar
1 whole egg
1/2 teaspoon of vanilla extract.
1 egg white
 
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350° and grease a 13 X 9-inch baking pan.
Drain your pineapple to remove as much juice as possible.
Use a spinner if you have one.
Lay a pack of crescent rolls in the pan and pinch together.
Beat the cream cheese, sugar, vanilla, and egg together until smooth.
Fold in the crushed pineapple.
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown. (Keep an eye on it.)

While it is baking, mix together the glaze until it is smooth.
Allow the Danish to cool before topping with the glaze.

Half Filling:
If you use the half filling method, reduce bake time to 30 - 35 minutes.  (Keep an eye on it.)

Half Recipe:
You can make an entire half-recipe by using 1 can of crescent rolls and then following the Half Filling recipe and timing.

Serves 12; Half-recipe serves 6 (duh)