Unroll one can of crescent rolls in the bottom of a slightly greased 6-quart crock pot.
Mix together your cream cheese, sugar, vanilla and egg yolk (reserve your egg white) with a mixer until well blended and smooth
Spread your cream cheese mixture evenly across your crescent rolls
Top with your peach pie filling and spread out evenly
Top with your other can of crescent rolls
Brush the top of your crescent rolls with egg whites and sprinkle with sugar
Place a couple of paper towels under the lid, cover and cook on high for 4-6 hours
Serve warm and refrigerate leftovers
You want to keep your crescent rolls in the fridge until you are ready to use them. They are easier to roll out when they are cold.
Don’t use too much of your egg whites. Just lightly brush them on the top.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.