When I published my “Use it Up– Fun with Crescent Rolls” post I got so many comments about how my readers used them, I decided that Crescent Rolls deserved their own mini-series! The first post concentrated on recreating leftovers as Second Generation Meals— and I made blueberry turnovers and chicken pot pie from blueberry pie filling and chicken soup.
Susan from This Happy Mom said her mom used to mix cream cheese, lemon juice, and powdered sugar to spread on before rolling and cooking– so I got inspired!
I started with these ingredients.
If you don’t have a lemon juicer, you need one! I’ve had this one since I got married. I like it because it has a strainer in the top to catch seeds and pulp, and measurements on the side.
Combine 1-8 oz package of cream cheese, 1/4 C lemon juice, and 1/2 C + 2 TBS powdered sugar and blend with a mixer till very smooth. Roll out the rolls then spoon some of the mixture onto them.
NOTE TO SELF: While lemons and cream cheese are easier to work with if you let them come to room temp first, Crescent Rolls are not! I took them all out of the frig for a picture and forgot to put them back. The rolls were stretchy and sticky. Since I was experimenting, I tried several ways. All started with a generous supply of the lemon filling.
I added cinnamon– this was my favorite. I wondered about the lemon/cinnamon combination but I really liked it.
I made a “calzone,” with a little more filling, and pinched the sides together.
Here’s how they turned out.
Honestly, Mr X wasn’t crazy about them. But I really liked them, and they didn’t last long when I took them to school. They were a big hit with the high school crowd!
And I tried a couple of second generation uses for the lemon filling, as this will be more than you need for one can of rolls– it makes a wonderful, tart pudding. Refrigerated, it gets to the perfect consistency. OR use it as a fruit dip or a fruit salad dressing. It has just the right creamy/tart/sweet taste to dress it up.