December

December

June 20, 2014

LEMON CREAM CHEESE CRESCENT RING

Are you having a beautiful summer?
 
 
This lemon cream cheese crescent ring is perfect for a summer breakfast,
brunch or a dessert to serve with fresh berries!
It takes just a few ingredients, takes about five minutes to prepare and
 no more than twenty minutes to bake!
Enjoy!!!
 
 

 
LEMON CREAM CHEESE CRESCENT RING
1 package (3 oz.) cream cheese, softened
1/4 cup granulated sugar
1 T. fresh lemon juice
2 t. grated lemon peel
1 can (8 oz.) Crescent rolls
1/2 cup powdered sugar
2 to 3 teaspoons milk
 


1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.


Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.


 Starting with 1 long side of rectangle, roll up; pinch edge to seal.


With serrated knife, cut into 12 slices.

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.

 

Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.

 Starting with 1 long side of rectangle, roll up; pinch edge to seal.

With serrated knife, cut into 12 slices.

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.

 
Estelle's is joining Foodie Friday today!
http://designsbygollum.blogspot.com/
2 Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges. You EstEsE
3 Starting with 1 long side of rectangle, roll up; pinch edge to seal. http://designsbygollum.blogspot.com/knife, cut into 12 slice

5 Arrange slices on cookie sheet in a circle
6 Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm cresc
 

6 comments:

  1. I love anything with a lemon flavor. This recipe looks great.

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    Replies
    1. I'm with you Beth! This is so easy and delish! Hope you enjoy the recipe!!!

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  2. That sounds really good. I love lemon things.

    Deanna

    ReplyDelete
    Replies
    1. Hope you try the recipe Deanna! Have a wonderful weekend!

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  3. You had me at LEMON! There is a quick puff pastry dough recipe on the King Arthur website and I wonder if I could substitute that for the crescent dough? Again, I wish we lived closer, XOXO

    ReplyDelete
    Replies
    1. Hi Susan! I am most certain you could dress this up by your puff pastry recipe...would be divine! I hope your new home is getting close to move in ready! We'll have to throw a long distance house warming party!

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