Lemon Poppy Seed Puffs

Name: Lemon Poppy Seed Puffs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT0H47M0.000S
Yield: 8 puffs
Ingredients: 1 (8-oz.) pkg. cream cheese, softened; 1 1/4 cups; 2 teaspoons grated lemon peel; 1 tablespoon lemon juice; 2 tablespoons poppy seed; 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits; 1/2 cup butter, melted

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Level: Easy
Total: 47 min

Prep: 20 min
Inactive: 10 min
Cook: 17 min

Yield: 8 puffs

Level: Easy
Total: 47 min

Prep: 20 min
Inactive: 10 min
Cook: 17 min

Yield: 8 puffs

Ingredients

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1 (8-oz.) pkg. cream cheese, softened

1 1/4 cups

2 teaspoons grated lemon peel

1 tablespoon lemon juice

2 tablespoons poppy seed

1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

1/2 cup butter, melted

Directions

Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.

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