Ingredients:

(5 oz) cream cheese from an 8 oz.pkg., softened

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

2 teaspoons grated lemon peel

1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Glaze

1/2 cup powdered sugar

2 to 3 teaspoons milk or cream if you like the glaze a little thicker

1/8-1/4 tsp. lemon extract

Directions:

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.

 

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; I put two rectangles together overlapping ends slightly, then placed the second two slightly over the first and overlapped them slightly also firmly( press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges..

 

Starting with 1 long side of rectangle, roll up; pinch edge to seal.

With serrated knife, cut into 12 slices.

Arrange slices on cookie sheet in a circle, overlapping slightly.

 

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. Mine could have been a little thinner, but icing works too. I think because I used cream it stayed a littler thicker, but I thought it would add some richness.