Poppy Seed Crescents

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   Preheat

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   oven to 350u00b0.

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   Unfold crusts and pull off both plastic sheets.

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   Place crusts onto lightly floured surface and cut into

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   12 wedges.

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   Beat cream cheese, 1/3 cup sugar, poppy seed and 1/2 teaspoon lemon peel at medium speed with electric mixer until

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   well

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   blended.

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   Spread each pie crust wedge with approximately 1/2 tablespoon cream cheese mixture.

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    Roll up to form

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    crescents.

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    Place

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    on

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    baking

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    sheet

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    and

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    bake 20 to 25 minutes

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    or

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    until lightly browned.

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    Cool on wire racks.

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    Beat juice

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    and

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    remaining

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    sugar

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    and lemon peel and spread evenly over cooled cookies.

* Per serving · 4 servings · Values may vary.