Sweet Lemon Cheesecake Crescents

Lemon fillings are one of my favorites. It's so bright and fresh! Pair it with a sweetened cream cheese to balance out the tang, and you're golden. These crescents are pretty impressive, but take no time at all. This is what you'll need to make 8 crescents:

Photo byPintrest

Lemon Cheesecake Crescent Rolls

• 1, 8 oz block cream cheese, softened at room temperature
• 1/4 cup granulated sugar
• 1 large lemon, zested
• 1, 8 oz can crescent rolls
• 1 Tablespoon butter, melted

Lemon Glaze Topping

• 1/2 cup powdered sugar
• 2 to 3 teaspoons fresh lemon juice
• Lemon zest (optional)
• Sliced almonds

Preheat your oven to 375°F and line a large baking sheet with parchment paper. In a medium bowl, beat together the cream cheese, sugar, and lemon zest with an electric mixer on medium speed until smooth.

Open the crescent roll package and carefully separate the dough into 8 triangles. Place the dough on a flat surface, and spoon about 2 tablespoons of the cream cheese mixture onto the wide end of each triangle, dividing the filling evenly.

Roll each triangle from the wide end to the point, tucking the point underneath and pinching the seams closed. Place the filled rolls on the prepared baking sheet and brush with melted butter.

Bake in the center of the oven for 11-14 minutes, or until golden brown. Let them cool slightly before transferring to a cooling rack.

While they cool, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth. Adjust the consistency by adding a little more lemon juice if needed. Drizzle the glaze over the cooled rolls, top with slivered almonds if desired, and serve warm. Enjoy!

*Notes:

Store any leftovers covered and in the fridge.

You can prepare these crescent rolls up to 2 hours before baking. Just store them in the fridge, covered with plastic wrap. Just be mindeful that they may take a few additional minutes to bake.