LEMON CHEESECAKE CRESCENT ROLLS

2 cans (8 oz each) refrigerated crescent roll dough

For the Lemon Cheesecake Filling:

1 package (8 oz) cream cheese, softened

1/2 cup granulated sugar

Zest of 2 lemons

2 tablespoons lemon juice

1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon milk

Lemon zest for garnish

Instructions

Preheat and Prepare:

Pages: 1 2 3 4 5