1 (8 oz tube) reduced-fat crescent roll dough
3 oz 1/3 less fat cream cheese, at room temp
1 tbsp. sugar
1/2 tsp. grated lemon zest
1/2 can (15.75 oz) lemon pie filling, (heaping 3/4 cup)
1 egg beaten

Preheat oven to 375°F.

Line a jellyroll pan with foil. Coat with cooking spray. Unroll dough in one piece onto pan. Pinch seams together. Press dough into a 12" x 8" rectangle.

In a bowl, mix cream cheese, sugar and zest until smooth. Spread in a 4-inch wide strip down center of dough, leaving a 2-inch border on short sides. Spread lemon filling over cheese mix. Fold short sides of dough over filling.

Cut each long side of dough on diagonal in 1" intervals to within 1" of filling. Alternately fold dough strips from opposite sides over filling, twisting together to form a knot in center. Brush dough with egg.

Bake until golden, about 15 minutes. Cool on pan on rack.

8 Servings.

Calories about 173 per slice.

Submitted by: Sherry Monfils