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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

lemon cheesecake crescent rolls Recipe

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This recipe for lemon cheesecake crescent rolls is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Crescent Rolls
1 pkg (8 count) refrigerated crescent rolls
4 oz cream cheese, cold
2 Tbsp granulated sugar
¼ tsp lemon extract
zest of ½ lemon

Glaze
1 cup powdered sugar
1½ Tbsp lemon juice
zest of ½ lemon


In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on med-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2" apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 min or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.
Directions:
Directions:

 

 

 

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