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.