- 2 (8 ounces) refrigerated crescent roll paste packaging (such as Pillsbury recipe Creations), divided
- 2 grated lemons and split juice
- 2 (8 ounces) soft cream cheese packaging
- 1⁄2 White Sugar Cup
- Melted 2 tbsp butter
- 3 tbsp white sugar
Set the oven to 350°F/175°C.
Aluminum dish bottom and sprinkle.
1 can crescent.
1 1/2 of 2 added up.
Mixer 1/2 shell mixture until smooth and creamy. Spread on crescent roll lauer dough.Crescent can make dough and put it on top.
Mix the lemon juice with 3 tablespoons of sugar, and then spray it on the butter.
Bake in an oven that has already been heated for about 30 minutes, or until the top is brown and golden.
Let the dish cool for 20 minutes, then move it to a cutting board.
Cut into strips, leaving the foil on.
Candy bread and the fridge were kept cool.