Preheat oven to 350 degrees F. Unfold crusts. Peel off plastic sheets. Place crusts on lightly floured surface. Cut each into 12 wedges.
Beat cream cheese, 1/3 cup powdered sugar, poppyseed and 1/2 teaspoon lemon peel at medium speed on electric mixer until well blended. Spread each pie crust wedge with approximately 1/2 tablespoon cream cheese mixture. Roll up to form crescents. Place on baking sheets.
Bake 20 to 25 minutes or until lightly browned. Cool on wire racks. Beat remaining sugar, lemon juice and peel. Spread evenly over cooled cookies.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.