4 oz. cream cheese, softened
1 tbsp. sugar
1 tsp. grated lemon peel
1/4 tsp. vanilla
1 egg yolk
8 oz. can refrigerator crescent rolls
1 egg white, beaten
Powdered sugar

Heat oven to 375 degrees. Grease cookie sheet.

In small bowl combine cream cheese, sugar, lemon peel, vanilla and egg yolk. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon about 2 tablespoons cream cheese mixture lengthwise down center third of each rectangle. Make cuts 1/2 inch apart on each side of rectangle just to edge of filling. Fold strips of dough at angles across filling alternating side to side. Brush with egg white.

Bake at 375 degrees for 12 to 16 minutes until golden brown. Sprinkle with powdered sugar. Store in refrigerator. Makes 4 rolls.