Lemon Cream Cheese Crescent Rolls

Lemon Cream Cheese Crescent Rolls won’t keep you in the kitchen for long, thanks to the refrigerated crescent rolls.  Filled with lemon and cream cheese then topped with a powdered sugar glaze, these little treats are easy and oh so very good!  

You could change the rolls up a bit by adding fresh berries or substitute orange zest and orange juice for the lemon and add chocolate chips before rolling the dough up. The possibilities are endless.   I love an easy little treat with versatility!  Enjoy!

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Lemon Cream Cheese Crescent Rolls

Ingredients:

3 ounces cream cheese ,softened

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

2 teaspoons lemon zest

1 can refrigerated crescent dinner rolls

Optional : 1/4 cup sliced almonds for garnish, can also use walnuts or pecans

if desired

Glaze

1/2 cup powdered sugar

2 teaspoons milk ( 1 teaspoon more if needed to make a drizzling consistency)

Directions:

Preheat oven to 350 degrees.  Grease a cookie sheet with shortening

Place the cream cheese, sugar, lemon juice and lemon zest in a small bowl.  Beat on medium speed until well combined.

Unroll crescent dough and separate into 2 large triangles.  Over lap the edges of the triangles to join them and press the seams together to make a large 13×7 triangle.  Press the perforations to seal together.  Spread the cream cheese mixture over the dough leaving a 1/2 inch edge around the triangle without cream cheese. 

Start rolling the triangle at one long side, pinch the seam to seal.  With a serrated knife, cut the roll into 12 slices.  Arrange the slices on the cookie sheet in a circle , over lapping slightly.  You can also lay them in a straight line over lapping slightly.  Bake 15 to 20 minutes or until golden brown.  Mix the glaze ingredients together and drizzle over crescents while warm.