Lemon Cheesecake Crescent Rolls

 Ingredients:

1 block package (8 ounce) cream cheese, softened at room temperature
¼ cup granulated sugar
4 teaspoons grated lemon peel from 1 large lemon
1 can (8 ounce) refrigerated crescent rolls or crescent dough sheets
1 Tablespoon butter, melted

Lemon Glaze Topping:
½ cup powdered sugar
2 to 3 teaspoons fresh lemon juice
Fresh grated lemon peel for garnish (optional)

Directions:

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

In a medium size bowl add cream cheese, sugar, and grated lemon peel. Using an electric mixer on medium speed, beat until smooth and creamy.

Open the crescent rolls package, carefully separate the dough into 8 individual triangles, then place them on a clean flat surface like a cutting board. 

At the widest end of the triangle, add about 2 tablespoons of the cream cheese lemon mixture, dividing the cream cheese mixture evenly among the 8 rolls.

Roll the crescents, starting from the wide end, tucking the pointy end underneath and pinching the seams closed. Place them evenly on the prepared baking sheet.

Brush with melted butter and bake on the middle rack of the oven for 11–14 minutes (baking times will vary depending on oven). The crescents are ready when they turn golden brown.

Remove from oven, allow to cool for a few minutes, then place on a cooling rack.

While the crescents are cooling, prepare the lemon glaze: 

In a small bowl, add powdered sugar and 2 teaspoons of lemon juice, mixing well until there are no lumps and the glaze is smooth. Adjust the consistency with a little more lemon juice if needed.
Drizzle lemon glaze over the crescent rolls. Garnish with additional grated lemon peel if desired. Serve warm.

 

this isn't my recipe, sent by my daughter

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