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STRAWBERRY CRESCENT CHEESECAKE 
8 oz. can Pillsbury refrigerated quick crescent dinner rolls
2 tsp. butter, softened
1 tbsp. sugar
1/2 tsp. cinnamon
8 oz. pkg. Philadelphia brand cream cheese, softened
1/2 c. sugar
1 egg
1 tbsp. flour
1 tbsp. lemon juice
2 - 3 c. fresh strawberries
1/3 c. red currant jelly, melted

heat oven to 350 degrees. Unroll dough into 2 long rectangles. Separate 1 rectangle into 4 triangles; do not separate remaining rectangle. Place triangles in ungreased 9 inch pan or 9 inch springform pan; press over bottom and 1/4 inch up sides of pan, sealing completely. Spread butter over remaining rectangle. In small bowl, combine sugar and cinnamon; sprinkle evenly over butter. Starting at shorter side, roll up jelly roll fashion; pinch edges to seal. Cut into 8 slices; cut each slice in half. Place half slices, rounded side up, on top edge of bottom crust around outer edge of pan; lightly press into sides of pan.

In small bowl, beat cream cheese and sugar until light and fluffy; beat in egg, flour and lemon juice. Pour into crust-lined pan. Bake at 350 degrees for 28 to 34 minutes or until filling is set and crust is golden brown. If excessive browning occurs on edge of crust, cover with foil the last 5 minutes of baking. Cool 30 minutes. Arrange strawberries, point side up, on top of cheesecake; brush with melted jelly. Refrigerate at least 1 1/2 hours before serving. Store in refrigerator. Makes 8 servings.

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