"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Line bottom of 9x13 pan with 1 can crescent rolls. Beat both pkgs of cream cheese until soft and add egg yolk, sugar and vanilla. Spread evenly over rolls. Cover with next can of crescent rolls. Brush rolls with egg white. Sprinkle top with sugar and cinnamon. You can add nuts if you desire.
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