Lemon Cheesecake Crescent Roll-Ups

Crescent Roll-Ups

1 package (8 oz) cream cheese, softened

1/4 cup granulated sugar

4 teaspoons grated lemon peel (from 1 large lemon)

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

1 tablespoon butter, melted

1/2 cup powdered sugar

2 to 3 teaspoons lemon juice

Additional grated lemon peel, if desired

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1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
2

In medium bowl, mix cream cheese, granulated sugar and 4 teaspoons lemon peel with electric mixer on medium speed until well mixed and no lumps remain.
3

Unroll dough on work surface into 12×7-inch rectangle, and cut into 8 rectangles (3×3 1/2 inches each). Spread 2 tablespoons of the cream cheese mixture over each dough rectangle to within 1/4 inch of the short ends.
4

Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on cookie sheet, seam side down; brush with melted butter. Bake 11 to 14 minutes or until golden brown. Cool 10 minutes on cookie sheet.
5

In small bowl, mix powdered sugar and 2 teaspoons of the lemon juice. If necessary, add additional lemon juice, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle over warm crescent roll-ups, and garnish with additional grated lemon peel. Serve warm.
source:pillsbury.com