1 lb. cream cheese
2 egg yolks
Cinnamon and sugar
2 lb. pkg. Pepperidge Farm bread
1/2 c. sugar
1/2 lb. melted butter

Cream egg yolks, sugar and cream cheese together. Cut crust from bread. Roll each piece thin. Spread creamed mixture on each slice. Roll each piece of bread up and dip in melted butter. Roll each "blintz" in sugar and cinnamon mixture. Place in freezer.

When ready to serve, cut in half. Bake at 400 degrees until brown, about 10-15 minutes. Serve with sour cream.