Yield: 8 rolls
Preparation time: 20 minutes
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1 (8 ounce) package cream cheese, softened
½ cup sugar
1 tablespoon lemon juice
2 cans (8 ounce crescent rolls or 2 crescent recipe creations seamless dough sheets)
4 teaspoons preserves or jam
Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2-3 teaspoons milk
Cooking time: 15 minutes
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Preheat oven to 350 degrees. In a small bowl, beat cream cheese, sugar and lemon juice until smooth.
If using crescent dough, separate dough into 8 rectangles, firmy press perforations to seal. If using dough sheet, cut dough into 8 rectangles. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting with longest side. Firmly pinc edges and ends to seal. Gently stretch each roll to about 10 inces.
On ungreased large cookie sheet, coil rectangle into a spiral with seam on the inside, tucking end under. Make a deep indentation in center of each roll, fill in with 1/2 teaspoon preserves.
Bake 20 to 25 minutes or until deep golden brown. In a small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.