1 can refrigerator crescent rolls (8)
8 oz. pkg. cream cheese (room temperature)
1/2 c. sugar
1 tsp. lemon juice
1 egg
1 1/2 tbsp. flour

Blend cream cheese, sugar, lemon juice, egg and flour. Separate rolls into triangles. Lay in a line on ungreased cookie sheet so that they overlap slightly. Pour filling over rolls, down the middle, and fold over side points to hold in filling. Some filling may come out sides, but it will cook. Bake 325 degrees for 20 minutes. Don't overbake. Sprinkle sugar/cinnamon over top or nuts or cherries or drizzle icing, etc.