Preheat oven to 350 degrees F.
Beat cream cheese, 1/2 cup sugar and lemon juice until smooth.
Separate the crescent rolls into 8 rectangles and press the perforations in the middle of each to seal.
Spread about 2 tablespoons on cream cheese mixture evenly on each rectangle.
Roll up the rectangles starting at the longest side.
Pinch the edges and ends of each roll to seal.
Stretch each roll to about 10 inches long, then coil it with the seam on the inside (tuck end under).
Place coiled rolls on an ungreased large cookie sheet.
Make an indentation with your thumb in the center of each roll and fill with 1/2 teaspoon jam (or a bit more if you like lots of jam).
Bake for 20 to 25 minutes until deep golden brown.
Mix 1/2 cup icing sugar with vanilla and enough of the milk to make a good consistency for drizzling.
Drizzle the icing over warm rolls.
Ingredients:
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8 ounce) cans crescent dinner rolls
4 teaspoons jam or 4 teaspoons marmalade
1/2 cup icing sugar
1 teaspoon vanilla
2 -3 teaspoons milk
Steps/Methods:
Preheat oven to 350 degrees F.
Beat cream cheese, 1/2 cup sugar and lemon juice until smooth.
Separate the crescent rolls into 8 rectangles and press the perforations in the middle of each to seal.
Spread about 2 tablespoons on cream cheese mixture evenly on each rectangle.
Roll up the rectangles starting at the longest side.
Pinch the edges and ends of each roll to seal.
Stretch each roll to about 10 inches long, then coil it with the seam on the inside (tuck end under).
Place coiled rolls on an ungreased large cookie sheet.
Make an indentation with your thumb in the center of each roll and fill with 1/2 teaspoon jam (or a bit more if you like lots of jam).
Bake for 20 to 25 minutes until deep golden brown.
Mix 1/2 cup icing sugar with vanilla and enough of the milk to make a good consistency for drizzling.
Drizzle the icing over warm rolls.
