Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla. unfold 1 package crescent rolls. place the two lengths together, side by side on waxed paper. cover with another piece of waxed paper. roll out to fit a 10 and #8243;×15 and #8243; jelly roll pan (cookie sheet). ease dough into ungreased pan, spreading with hands as needed to fit pan. evenly spread cream cheese mixture over top and sprinkle with pineapple. roll out remaining package of dough. cut into strips 3/4" wide. crisscross strips on top of cheese mixture, lattice style. use leftover strips if desired, to form a border around pastry. lightly beat egg white and brush over top. bake at 350 for 25-30minutes or until golden. cool 30 minutes.

Target recipe: mix the package of ranch dressing mix with the softened cream cheese until well mixed. then add 1/2 can of crushed pineapple, (no juice), the 2 stalks of green onion chopped and the shredded cheese. mix well and cool in the fridge for 20 minutes. turn out onto a cheese board or platter. mound it in the center and shape into a ball with a spoon. if you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. chill completely before serving.