Lemon Cheesecake Crescent Rolls
These lemon cheesecake crescent rolls are a buttery, flaky crust stuffed with lemon cheesecake and drizzled with a sweet citrus glaze.
Ingredients
- 1 can Pillsbury Crescent Rolls
- 1 8oz Block of cream cheese, softened
- 1 large Lemon (juice and zest)
- ¼ c Granulated Sugar
- ½ c Powdered Sugar
Instructions
- In a medium size bowl, mix together the cream cheese, zest of one lemon and granulates sugar.
- Then open the crescent rolls and separate them into triangles
- Now place about 1.5 tbs of filling into the widest part of the triangle and wrap the crescent roll dough around it. Be sure to pinch the seams closed tightly
- Now place them on a parchment paper lined baking sheet with a little room in between each one and bake them at 375 degrees for about 12-15 minutes or until the tops are golden brown.
- Carefully remove them from the baking sheet and let them cool.
- In the meantime, Stir the powdered sugar and 3-4 tbs of fresh lemon juice together until a thick glaze forms. Drizzle that over the baked crescent rolls and enjoy.