05/27/2024
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 then pinching the seams closed. Place them evenly on the baking sheet.
Brush with melted butter.
Bake on the middle rack of the oven for 11–14 minutes (baking times will vary depending on the oven). 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 cooling, prepare the glaze – in a small bowl, add powdered sugar and 2 teaspoons of lemon juice, mixing well until smooth. Drizzle lemon glaze over crescent rolls. Serve warm.
Prep Time: 25 minutes | Cooking Time: 14 minutes | Total Time: 39 minutes
Kcal: Not Provided | Servings: 8 rolls
