1

package (3 oz) cream cheese, softened

1/4

cup granulated sugar

1

tablespoon fresh lemon juice

2

teaspoons grated lemon peel

1

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner 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.

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.

3

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

4

With serrated knife, cut into 12 slices.

5

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

6

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.