8 oz. pkg. cream cheese, softened
1 tbsp. lemon juice
1/2 c. sugar
4 tsp. preserves
2 (8 oz.) cans crescent rolls

GLAZE:

1/2 c. powdered sugar
2-3 tsp. milk
1 tsp. vanilla

Preheat oven to 350 degrees. Blend first 3 ingredients until smooth. Separate crescent dough into 8 rectangles; firmly press perforations to seal. Spread about 2 tablespoons cream cheese mixture on each rectangle. Starting at longer side, roll up; press edges to seal. Gently stretch each roll to about 10". Coil loosely into spirals with seam on inside. Seal ends. Make deep indentations (thumb print) in center of each roll; fill with 1/2 teaspoon preserves. Bake on ungreased cookie sheets 20 to 25 minutes until deep golden brown. Blend glaze ingredients; drizzle over warm rolls. Makes 8 rolls.