Easy Crescent Danish Rolls
Recipe by Barbara S. Gibson of Indiana, Grand Prize Winner in Pillsbury's 1975 Bake-Off Contest.

These Danish pastries can be made to suit everyone's taste by just changing the flavor of preserves.

1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
4 teaspoons preserves or jam

GLAZE
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350 F.

In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to about 10 inches.

On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.

Bake 20 to 25 minutes or until deep golden brown. Blend glaze ingredients. Drizzle over warm rolls.