Crescent Roll Chocolate Chip Pound Cake

2 packages crescent rolls

8 ounces of cream cheese, softened

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla

1 bag milk chocolate chips (reserve 1/2 c. chips)

 

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal.  Mix cream cheese, sugar, egg yolk, and vanilla until creamy.  Add the chocolate chips less the 1/2 cup reserved chips. Spread filling on the dough to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together.  Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove and frost immediately while hot.  Melt reserved chips in microwave and drizzle on iced cheese cake.

 

Frosting

 

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon warm milk

 

Mix together.  Frost baked cheese cake.  Refrigerate when cool.  Makes 24 to 36 squares.