Ingredients
4
oz cream cheese, softened (from 8-oz package)
2
tablespoons granulated sugar
1
teaspoon grated lemon peel
1
can (8 oz) refrigerated Pillsbury™ Sweet Hawaiian Crescent Rolls (8 Count)
1/2
cup chopped fresh strawberries
1
tablespoon butter, melted
1/2
cup powdered sugar
2
to 3 teaspoons lemon juice
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In small bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on high speed 1 to 2 minutes or until smooth and creamy.
Separate dough into 8 triangles. Spread about 1 tablespoon of the cream cheese mixture evenly onto each triangle. Spoon 1 tablespoon strawberries onto cream cheese at wide end of each triangle. Roll up, starting at widest end to pointed end. Place each roll-up pointed end down on cookie sheet. Brush with melted butter.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar and 2 teaspoons of the lemon juice until smooth. Add lemon juice 1/2 teaspoon at a time until desired drizzling consistency, if needed. Drizzle over roll-ups. Serve warm.
