Ingredients:
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter (for brushing)
- Additional powdered sugar (for dusting)
Directions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese with the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Unroll the crescent roll dough and separate it into triangles.
- Place about 1 tablespoon of the lemon cheesecake filling at the wide end of each triangle.
- Roll the dough from the wide end to the point, enclosing the filling. Place the rolls on the prepared baking sheet.
- Brush the tops with melted butter and bake for 12-15 minutes or until golden brown.
- Allow the rolls to cool slightly before dusting with additional powdered sugar. Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 230 kcal | Servings: 8 rolls
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