- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 8 Betty Crocker® Fruit Roll-Ups® Strawberry Fruit Snack
- 2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
- 1 tablespoon milk
- 2 tablespoons sugar
- Heat oven to 375 degrees 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.
- Remove fruit snack rolls from wrappers; fold each in half lengthwise.
- Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. 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.
- Bake at 375 degrees F for 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.