Lemon Cheesecake Crescent Rolls Recipe
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
- 8 Oz Cream Cheese, softened
- 1 Lemon (juice and zest)
- ¼ Cup Granulated Sugar
- ½ Cup Powdered Sugar
- 3 Tbs Melted Butter
Instructions
- Preheat the oven to 375 degrees.
- In a medium size bowl, beat together using a hand mixer the cream cheese, lemon zest and granulates sugar.
- Open the crescent rolls and separate them into triangles
- 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
- Place them on a parchment paper lined baking sheet and brush the tops with the melted butter.
- Place them into the center rack of the oven for about 12-15 minutes or until the tops are golden brown. Carefully remove them from the baking sheet and let them cool.
- 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.