Post by marlaoh on Nov 15, 2004 9:10:17 GMT -6
Mini Cream Cheese Rolls
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 375°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
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 375°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