Unroll 1 can of rolls; press into a lightly greased 13- x 9-inch pan.
Beat egg yolk and next 4 ingredients at medium speed with an electric mixer until blended; spread over crescent roll dough in pan.
Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 13- x 9-inch rectangle. Place over cream cheese mixture.
Whisk egg white; brush over roll dough. Sprinkle with pecans.
Bake at 375° for 25 minutes. Sprinkle with sugar, and cool in pan on a wire rack. Cut into squares.
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