Mini Cream Cheese Rolls

These tasty little crescent rolls have a sweet cream cheese filling. I strayed from the original recipe and used a half of a can of cream cheese frosting to drizzle over the top. Good!

• Ready In: 25 mins
• Yields: 4 dozen

Ingredients

• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 2 (3 ounce) packages cream cheese, softened
• 3  tablespoons sugar
• 1  teaspoon lemon juice

• frosting

• 1  cup powdered sugar
• 2  tablespoons milk
• 1  teaspoon vanilla

Directions

1. Preheat oven to 375.
2. Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
3. Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle, roll up jelly roll fashion, starting with the long side.
4. Gently cut each log into 6 (1” thick) slices, using a serrated knife.
5. Place rolls on greased cookie sheet seam side down. Bake at 375 10 to 15 minutes or until lightly browned.
6. Meanwhile combine powdered sugar, milk and vanilla. Drizzle over warm rolls. Or use ½ can of cream cheese frosting (microwave 20 seconds to soften).