- 8
- 20 mins
- 70 mins
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar1tablespoon whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 8 rolls Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 tablespoon milk
- 2 tablespoons sugar
Preparation
Step 1
1. Heat oven to 375°F. In medium bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and lemon juice.
2. Remove fruit snack rolls from wrappers; fold each in half lengthwise.
3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough; cut into a total of 8 rectangles.
4. Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2 rounded tablespoons cream cheese mixture onto one half of each fruit snack roll; spread slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 2 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square.
5. Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.