Honey Lemon Danish

8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/8 teaspoon grated lemon peel
1 (8 ounce) can refrigerated crescent dinner rolls
2 tablespoons honey
1/4 teaspoon grated lemon peel

Heat oven to 350 degrees F.

In small bowl, combine cream cheese, powdered sugar and 1/2 teaspoon lemon peel; blend well.

Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each into 8 x 4-inch rectangle. Cut each in half crosswise to form 8 squares; place 1 inch apart on ungreased cookie sheet. Spoon 1 rounded tablespoon cream cheese mixture on center of each square. Bring 4 corners of each square to center of filling; press into filling. Bake for 12 to 18 minutes or until golden brown.

In small bowl, combine honey and 1/4 teaspoon lemon peel. Brush warm rolls with honey mixture; remove from cookie sheet.

8 rolls.