Lemon Cheesecake Crescent Rolls

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking.
2. In a medium-sized bowl, mix the softened cream cheese, granulated sugar, and grated lemon peel until smooth and creamy.
3. Open the package of crescent rolls and separate the dough into 8 individual triangles. Place them on a flat surface.
4. Spoon about 2 tablespoons of the cream cheese lemon mixture onto the widest end of each crescent triangle, dividing it evenly among the rolls.
5. Roll up the crescents, starting from the wide end and tucking the pointy end underneath. Pinch the seams closed to seal the filling inside. Repeat with remaining crescent rolls.
6. Place the filled crescents evenly on the prepared baking sheet. Brush the tops with melted butter.
7. Bake on the middle rack of the preheated oven for 11–14 minutes, or until the crescents are golden brown and flaky.
8. While the crescents are cooling, make the lemon glaze. In a small bowl, mix powdered sugar and lemon juice until smooth. Adjust the consistency with additional lemon juice as needed.
9. Drizzle the lemon glaze over the warm crescent rolls. For an extra touch of zest, garnish with fresh grated lemon peel if desired.
10. Serve the Lemon Cheesecake Crescent Rolls warm and enjoy the delightful combination of creamy cheesecake filling and tangy lemon glaze.