These amazing crescent rolls are filled with lemon and cream cheese. The lemon gives the cream cheese a light and refreshing taste and the cream cheese give it just that: creaminess. It is the perfect afternoon snack, or breakfast and they will be gone in an instant, I promise. These just have everything you have ever wanted in a light afternoon pick me up dessert and your family will love you for making these!
Check out what our friends over at Pillsbury had to say about this:
“This delicious fresh lemon cream cheese crescent ring is so easy to make, yet so impressive! Perfect for brunch, or just serve with coffee or tea for a tasty treat.”
Yep, this works beautifully at brunch!
Ingredients
Crescent Ring
1 package (3 oz) Philadelphia cream cheese, softened
¼ cup Domino granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Glaze
½ cup Domino powdered sugar
2 to 3 teaspoons McArthur milk
Instructions
1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
2 Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
3 Starting with 1 long side of rectangle, roll up; pinch edge to seal.
4 With serrated knife, cut into 12 slices.
5 Arrange slices on cookie sheet in a circle, overlapping slightly.
6 Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.
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Quick Tip: Prep these in advance and just bake them right before serving
Thanks again to Pillsbury for this amazing recipe.
