Grease a 9x13-inch baking dish. Press one pkg (8 rolls ) of crescents into bottom of dish to form a flat sheet of dough with edges slightly up sides. Combine cream cheese, 1 cup of the sugar, egg and vanilla. Spread over dough in dish. Roll out remaining package of crescents on a lightly floured surface to form a top crust. Place over cream cheese, pinching edges together to seal. Combine melted butter, remaining 1/2 cup sugar, cinnamon and pecans. Spread evenly over top crust. Bake 30 minutes or until golden. Cut into rectangles. Yield: 16 servings.