Instructions
- Preheat oven to 350°F. Unroll 1 can of crescent dough and place into an ungreased 9×13″ pan.
- Beat beat cream cheese, 1 cup sugar and lemon peel on medium speed until fluffy. Spread over prepared dough and set aside.
- Combine walnuts, remaining ½ cup sugar and cinnamon in a small bowl. Sprinkle over cream cheese.
- Place second crescent dough sheet over the first covering the filling.
- Combine lemon juice and honey. Brush over dough.
- Bake 30 to 35 minutes or until lightly browned. Cool 20 at least minutes.
- Refrigerate about 3 hours or overnight. Slice and serve.
