Lemon Curd Crescent Rolls on a Cold Spring Day

I don't know about you, but I am itching for the tastes and smells of spring and summer.  So far the weather has not given me either.  On Friday, P & I went to the Linden Hills Co-op for basic necessities. Walking through the fresh vegetables and finding ramps, I was now looking for things to make to bring a little bit of spring and summer inside the house since Mother Nature was definitely not in any hurry to give this to us outside. I bought some ramps (recipe to come later) and a Key Lime Pie for our desert that night. Thinking the taste of the citrus would help cure us, but it only left us wanting more.

This gloomy cold May (yes I did say May) morning, I needed that Summer fix. Rooting through the fridge and cupboards I found two items, crescent rolls and lemon curd. So here is my two ingredient easy peasey breakfast treat.

Lemon Curd Crescents

1 can crescent rolls (I used Immaculate Rolls since they are the DFI friendly)
1 jar Lemon Curd (feel free to make your own I just had this on hand)

Preheat the oven per instructions on the crescent roll (I preheated at 350)

Open the crescent rolls and roll each one out flat.  Put a teaspoon of lemon curd on each lightly spreading it over the surface.  Roll each crescent and put them on a parchment lined baking sheet. (This is important as the lemon curd will run a little out the sides.)   Bake per package instructions.  (Mine were done in 12 minutes)

Serve warm