Lemon Cheesecake Crescent Rolls

Step 1

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

Step 2

In a medium size bowl add cream cheese, sugar and grated lemon peel (use a zester for grating). Using an electric mixer on medium speed, beat until smooth and creamy.

Step 3

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.

Step 4

Next, roll the crescents, starting from the wide end, tucking the pointy end underneath then pinching the seams closed. Repeat filling and rolling the remaining crescent rolls. Place them evenly on baking sheet.

Step 5

Brush with melted butter.

Step 6

Bake on middle rack of the oven for 11–14 minutes (baking times will vary depending on oven). Crescents are ready when they turn golden brown.

Step 7

Remove from oven, allow to cool for a few minutes, then place on a cooling rack.

Step 8

While the crescents are cooling, make your lemon glaze.

Step 9

In a small bowl, add powdered sugar and 2 teaspoons of lemon juice, mixing well until there are no lumps and the glaze is smooth. Add a small amount of additional lemon juice (1/4 teaspoon at a time) to reach the desired glaze consistency.

Step 10

Drizzle lemon glaze over crescent rolls. Serve warm. Enjoy! *see recipe notes

Step 11

Store in fridge.