1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
1/2 c. powdered sugar
1 egg, beaten
1 tsp. grated lemon peel
2 (8 oz.) cans Pillsbury crescent rolls
4 tbsp. honey
1/2 tsp. grated lemon rind

Preheat oven to 350 degrees. In a small bowl, combine cream cheese, sugar, egg and 1 teaspoon lemon peel. Beat well. Separate rolls into 4 rectangles, press perforations to seal. Press into a 4 x 8 inch rectangle. Cut each rectangle into 2 inch squares (small). Place on Pam sprayed cookie sheets. Spoon about 1 teaspoon of cream cheese mixture onto each square. Bring the four corners of each square together over center of filling. Press into the filling.

Bake for 8-12 minutes until golden (watch closely they burn quickly). In a small bowl combine honey and lemon rind. Spoon over warm rolls. Cool and store covered with wax paper between layers. Makes 32 small rolls. They are rich.