Lemon-Strawberry Crescent Rolls

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

In small bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on high speed 1 to 2 minutes or until smooth and creamy.

Separate dough into 8 triangles. Spread about 1 tablespoon of the cream cheese mixture evenly onto each triangle. Spoon 1 tablespoon strawberries onto cream cheese at wide end of each triangle. Roll up, starting at widest end to pointed end. Place each roll pointed end down on cookie sheet. Brush with melted butter.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar and 2 teaspoons of the lemon juice until smooth. Add lemon juice 1/2 teaspoon at a time until desired drizzling consistency, if needed. Drizzle over rolls. Serve warm.