Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, combine softened cream cheese, granulated sugar, vanilla extract, and the egg yolk. Blend until smooth and creamy, about 2–3 minutes.

Open the refrigerated crescent roll dough and gently separate it into individual triangular pieces.

Spoon a generous amount of the cream cheese filling onto the wide end of each triangle.

Starting from the wide end, carefully roll each triangle toward the point, sealing the edges as you go.

Place each rolled crescent on the prepared baking sheet, leaving enough space between them for expansion.

Bake for 12–15 minutes or until golden brown and puffed up.

Remove from the oven, let cool slightly, and dust with powdered sugar.

Serve warm, optionally topped with fresh fruit or fruit preserves.