Easy Crescent Dough Lemon Bars Food

EASY CRESCENT DANISH ROLLS

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch 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 at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

EASY LEMON CRESCENT ROLLS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Carefully unroll Crescent Roll Dough and separate into 8 triangles.
• Lay triangles flat on large nonstick cookie sheet.
• Spoon Lemon Pie Filling onto each triangle.
• Carefully roll up Crescent Rolls and bake for approx. 10 minutes or until done.
• Sprinkle with Powdered Sugar and enjoy.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

EASY CRESCENT DOUGH LEMON BARS

Steps:

• 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
• 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
• 3. Spread lemon curd evenly all over the dough.
• 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
• 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
• 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
• 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.

RASPBERRY CRESCENT SQUARES

Steps:

• Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
• Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
• Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.

EASY LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
• Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
• Dust with confectioners' sugar and cut into 24 bars.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 F and line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
• Unroll 1 tube of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Beat softened cream cheese with ½ cup of sugar, juice from 2 lemons and about ¾ of the lemon zest (reserve about ¼ of the zest for topping) until smooth and creamy, then spread over crescent roll dough layer.
• Unroll the second tube of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges.
• Brush melted butter over the crescent roll dough layer. Mix remaining lemon zest and ¼ cup of sugar together in a bowl and sprinkle over butter.
• Bake in the preheated oven until the top is golden brown, about 25-30 minutes. Cool for about 20 minutes, then lift dessert from baking dish using foil and transfer to a cutting board. Cut into squares leaving on foil. Then return to the baking dish and refrigerate until chilled, at least 1 hour.

LEMON CREAM CHEESE BARS

Steps:

• Preheat the oven to 350 degrees F and spray a 9x13 baking dish with nonstick spray. In a large bowl, mix the lemon juice, lemon zest, cream cheese, and 1 cup sugar. Mix well. Taste it and adjust it to your liking. You can add more lemon zest or sugar.
• Unroll one can of crescent dough and press it into the bottom of the baking dish. Spread the cream cheese mixture over the crescent dough and spread evenly with a spatula.
• Unroll the second can of crescent dough and place it on top of the cream cheese mixture. Pour the melted butter over the top of the dough and spread evenly using a pastry brush.
• Sprinkle 3 tbsp of sugar over the top evenly. Bake for 35 minutes uncovered.
• Allow cooling for 20 minutes before slicing into it and enjoy!

CRESCENT ROLL COCONUT LEMON BARS

Steps:

• 1. Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan. Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
• 2. Bake at 375 degrees for 5 minutes.
• 3. In a medium bowl, combine all filling ingredients. Pour over partially baked crust.
• 4. Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.

CREAM CHEESE CRESCENT BARS

Steps:

• line the bottom of a greased 13x9" baking pan with one package of crescent rolls.pinching seams together; set aside.
• blend cream cheese, vanilla, sugar and egg yolk together.spread evenly over crust --
• gently place remaining crescent roll dough on top, pinching seams together.
• set aside.
• whisk egg white until frothy, brush over the top of dough.
• sprinkle with topping, bake at 350* until golden about 25-30 minutes.
• slice into bars to serve.