2 (8z) cans refrigerated crescent rolls 2 (8 oz) pkg. cream cheese, softened 2 tbl. granulated sugar 1 tsp. lemon juice 1 cup powdered sugar 2 tbl. milk 1 tsp. vanilla extract Preheat oven to 375Â°F. Unroll crescents and separate each dough portion along center perforation to form 8 rectangles, press diagonal perforations to seal.
Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle, roll up jellyroll fashion, starting at long end.
Gently cut each log into 6 (1" thick) slices, using a serrated knife. Place rolls in a lightly greased 9x13" baking pan.
Bake for 15 min. or until lightly browned.
Meanwhile, combine powdered sugar, milk, and vanilla. Drizzle over warm rolls. Makes 4 dozen
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