"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 cans of croissants 1 cup sugar 3 pkgs. cream cheese - room temperature 1 tsp. vanilla 1 stick real butter - melted
Cover bottom of a 9 x 12 rectangle cake pan with 1 can croissants. Flatten out. Mix 3/4 cup sugar with cream cheese and vanilla. Spread on croissant dough. Top with 2nd croissant dough and flatten out. Pour melted butter over. Sprinkle 1/4 cup sugar and cinnamon on top. Bake 350°F for 35 minutes. Cool, refrigerate till cold. Slice and enjoy.
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