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Title: Honey Lemon Danish
Categories: Cake
Yield: 8 Rolls
| 1 | pk | Cream cheese, softened |
| 1/3 | c | Powdered sugar |
| 1/2 | ts | Grated lemon peel |
| 1 | cn | 8oz. Pillsbury Crescent |
| Dinner Rolls | ||
| 1 | tb | Honey |
| 1/4 | ts | Grated lemon peel |
Heat oven to 350 degrees. In small bowl, combine cream cheese, powdered sugar and 1/2 tsp. lemon peel; blend well. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each into 8x4 inch rectangle. Cut each in half crosswise to form 8 squares; place 1 inch apart on ungreased cookie sheet. Spoon 1 rounded tblsp. cream cheese mixture onto center of each square. Bring 4 corners of each square to center of filling; press into filling. Bake for 12 to 18 minutes or until golden brown. In small bowl, combine honey and 1/4 tsp. lemon peel. Brush warm rolls with honey mixture; remove from cookie sheet.
Tip: To make ahead, prepare, cover and refrigerate up to 2 hours, bake as directed.
Nutritional Info: 1 Roll; Cal.230, Protein-4 gr., Carbo.-21 gr., Fat-16 gr., Chol.-31 mg., Sodium-320 mg.
Dietary Exchanges: 1 Starch, 3 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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