1 pkg. Pepperidge Farm thin sliced white bread
8 oz. cream cheese, softened
1 egg yolk
1/4 c. sugar
1/2 lb. butter
Cinnamon-sugar

Remove crusts from 16 slices of bread. With a rolling pin, roll each piece very thinly. Set aside. Mix all other ingredients until smooth. Spread mixture on each slice of flattened bread and roll into a pencil shape. Cut each roll in half. Melt butter. Dip each roll in butter and then coat in cinnamon sugar. Arrange on an ungreased cookie sheet and refrigerate 20 to 30 minutes.