1 (3 oz.) pkg. cream cheese, softened
2 tbsp. sugar
1 egg yolk
1/4 tsp. vanilla
1/4 c. crushed pineapple, drained
1 pkg. refrigerated butterflake rolls (12 rolls)

Beat together cheese, sugar, egg yolk and vanilla; stir in pineapple. Flatten each biscuit on ungreased baking sheet to a 2 1/2 circle, building up rim on sides. Spoon 1 tablespoon cheese filling in center of each. Bake at 375 degrees for 10 to 12 minutes. Serve warm.