Lemon Cream Cheese Crescents

Lemon Cream Cheese Crescents
1 block cream cheese, softened
3 T sugar
juice of 2 lemons, separated
2 cans crescent rolls
1/2 c powdered sugar

1. Preheat oven to 350*.
2. Whip cream cheese, sugar, and juice of 1/2 of a lemon together; spoon 1 T onto each crescent roll and wrap up.
3. Bake for 20-25 minutes.
4. Meanwhile, whisk together powdered sugar and juice of remaining 1 1/2 lemons; brush over hot rolls.

Pumpkin Pie Crescents

Pumpkin Pie Crescents
2 cans crescents
4 oz cream cheese, softened
1 c canned pumpkin
2 t + 1 T pumpkin pie spice, separated
1/2 c sugar, separated

1. Preheat oven to 375*; line a cookie sheet with foil and grease.
2. Roll out crescents and cut each in half, lengthwise.
3. Beat cream cheese and pumpkin; stir in 2 teaspoons pumpkin pie spice and 1/4 c sugar.
4. Spoon mixture on to each crescent and roll up.
5. Combine remaining tablespoon pumpkin pie spice and 1/4 c sugar; roll each of the crescents in the sugar mixture.
6. Place crescents on baking sheet and bake for 15-18 minutes.

 

Bacon Jalapeno Cream Cheese Crescents

Bacon Jalapeno Cream Cheese Crescents
1 block [fat-free] cream cheese, softened
1-2 jalapenos, seeded and diced
1- 16 oz pkg bacon, cooked and crumbled
2 c shredded Cheddar cheese
2 t garlic salt
2 cans crescent roll dough (8 crescents each)

1. Preheat oven to 350*.
2. In a medium bowl, combine cream cheese, jalapeno(s), bacon, Cheddar, and garlic salt until well-incorporated.
3. Roll out each can of dough into four equal sections (2 crescents per section); spoon equal amounts (1/8th) of filling on to each section of dough.
4. Cut dough on perforated line (to separate crescents) and then cut each crescent in half lengthwise. You should end up with 32 mini crescents.
5. Roll crescents as usual (from large end to small end) and place on an ungreased cookie sheet.
6. Bake for 15 minutes until golden brown.