Sopapillas and Lemon Cream Cheese Bars

 

• 2 (8 ounce) packages original Pillsbury crescent rolls

• 2 lemons, zested and juiced, divide

• 2 (8 ounce) packages cream cheese, softened

• ½ cup white sugar

• 2 tablespoons butter, melted

• 3 tablespoons white sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). 

2. Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges.

4. Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish.

5. Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter.

6. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Chill for an hour in fridge for easier cutting.

SOPAPILLAS

• 2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 2packages (8 oz each) cream cheese, softened
• 1 1/2cups sugar
• 1teaspoon vanilla
• 1/2cup butter, melted
• 1tablespoon ground cinnamon

(1 cup sugar in cream cheese mixture with vanilla, remaining 1/2 cup sugar with cinnamon for topping)