4 oz cream cheese, softened
1/4 cup sugar
3-4T jelly (I used Blackberry)
1/2 tablespoon whipping cream
1/4 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1 can (8 oz) refrigerated crescent dinner rolls
1/2 tablespoon milk
1 tablespoons sugar
1.Heat oven to 375°F.
2.In medium bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon,and lemon juice.
3 Unroll can of dough separate into 4 rectangles, firmly pressing perforations to seal.
4Place about 1T Jelly down center of each dough rectangle. Spoon 1 rounded tablespoons cream cheese mixture onto the jelly spread slightly. Fold dough rectangle in half crosswise. Place on greased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 1 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square.
5Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.
*This recipe makes 4 fold overs.