Lemon Poppy Seed Puffs

Lemon Poppy Seed Puffs
1 package (8 ounces) cream cheese, softened
1 1/4 cups sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
2 tablespoons poppy seed
1 can (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup butter, melted
Heat oven to 375 degrees. 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 13-17 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.
Serves eight.
Nutrition values per serving: 530 calories, 31 g fat, 57 g carbohydrates, 1 g fiber, 6 g protein, 65 mg cholesterol, 800 mg sodium.
Jamie Wainwright, Highland Park