1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp. vanilla
1/2 cup mini chocolate chips
With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. Sprinkle your chocolate chips on top of cream cheese. Roll the crescent sheet up tightly and wrap in cling wrap. Refrigerate for at least 2 hours, or overnight. When chilled preheat oven to 350 degrees. Line a cookie sheet with parchment paper to prevent sticking. Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. Transfer to wire rack. Eat warm or room temperature.
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