Easy Lemon Knots
1 3 oz package cream cheese, softened
1/2 teaspoon grated lemon rind
2 8 oz cans refrigerated crescent rolls
3 teaspoons lemon juice
Glaze
1/4 cup sugar
1/2 teaspoon lemon juice
1/2 cup powdered sugar
Heat oven to 375ºF. In bowl, combine cheese, sugar, peel and 1-2 tsp lemon juice. Mix well.
Separate dough into 8 rectangles and press to seal. Spread 2 tsp cheese mix over each rectangle.
Starting at longest side, roll into a roll. Stretch slightly and tie into loose knot. Place on ungreased cookie sheet.
Bake at 375ºF for 15-20 minutes or until golden brown.
In small bowl, combine sugar and juice until consistency of glaze. Drizzle over warm rolls.
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