Instructions

1. Preheat oven to 375 degrees.
2. Beat the cream cheese and sugar until creamy.
3. Mash the banana and add it to the bowl with the flour. Beat until it is all incorporated.
4. Open both cans of crescent rolls. Press together small rectangles to form 8 total rectangles.
5. Spread a large tablespoon of cheesecake batter down the center of each rectangle. Drop a teaspoon of preserves into the cheesecake. Dot it down the entire length of the roll.
6. Fold the sides of the crescent roll up and over the batter. Press together the seams on top and at the ends. Flip over gently so the seam is on the bottom.
7. Bake for 10-11 minutes. Remove and let cool on the tray for 15-20 minutes. Refrigerate until set.
8. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds, then stir. Stir and heat for 15 seconds at a time until melted and creamy, if needed.
9. Spoon into a ziplock baggie and cut one tip off. Drizzle over chilled rolls and top with sprinkles. Keep refrigerated in a sealed container.