2 (10 ounce) cans refrigerated crescent roll dough
1 (3 ounce) package cream cheese, softened
3/4 cup white sugar
1/4 cup tomato paste
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Bake crescent roll dough in preheated oven for 30 minutes, or until to desired doneness. Drain the dough and place it in plastic container. Fry flat, trying to avoid sticking to pan. Cool completely.
To make the cream cheese filling: Melt margarine in a small saucepan over medium heat. Add vinegar, and whisk constantly until the margarine is melted. Add cream cheese and sugar, stirring constantly, until the cream cheese mixture reaches desired consistency. Stir in tomato paste and mozzarella cheese. Pour into the crust.
Bake in preheated oven for 12 to 15 minutes, or until bubbly and golden brown. Cool before cutting into squares.