Crescent Roll Cream Cheese Danish

2 (8 ct) pkgs. refrigerator crescent rolls*

8 oz. cream cheese, softened

1/2 c. sugar

1 t. vanilla

1 c. confectioners sugar

2 T. milk

Prehat oven to 350. Lime baking sheet with parchment paper. Roll out crescent dough and press together the seams. *Pillsbury also makes a crescent sheet that can be used instead of the rolls. Cut into 4 squares. Do this with the other pkg too, so that you have 8 squares. Place squares on parchment paper. Roll up the edges to form a well in the middle for the cream cheese filling. Combine  cream cheese, sugar, and vanilla until creamy. Fill each pastry with cavity with the cream cheese mixture. Be sure to cover the bottom of the cavity and touches the rims of the danish. Bake for 15-18 minutes until golden brown. Remove from oven and cool. Combine confectioners sugar and milk for the glaze. Drizzle on top of cooled danishes.