From the kitchen of Pat Sherry (This is a Pillsbury Bake Off winner from Mrs. Barbara Gibson in Ft. Wayne Indiana)
|
8 oz |
Cream cheese |
|
1/2 cup |
Sugar |
|
1 tbsp |
Lemon juice |
|
2 cans (8 oz each) |
Refrigerated quick crescent rolls |
|
4 tsp |
Preserves (jelly or jam) (optional) |
|
1/2 cup |
Powdered sugar |
|
1 tsp |
Vanilla |
|
2 - 3 tsp |
Milk |
1. Preheat oven to 350 degrees.
2. Blend cream cheese, sugar, and lemon juice until smooth.
3. Separate crescent dough into 8 rectangles. Firmly press perforations to seal.
4. Spread about 2 tbsp cream cheese mix on each rectangle.
5. Starting on longer side, roll up and press edges to seal.
6. Gently stretch each roll to about 10 inches.
7. Coil loosely in spirals with the seam on the inside and seal the ends.
8. (Optional) Make a deep indentation in the center and fill with 1/2 tsp of preserves.
9. Bake 20 - 25 minutes - golden brown.
10. Make the glaze in a separate dish by combining the powdered sugar, vanilla, and milk.
11. Drizzle glaze mix over warm roles.