1 (6 ounce) can refrigerated biscuit dough
1 cup boiling water
1 (12 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups shredded mozzarella cheese
1 cup shredded mozzarella cheese
In a medium bowl, mix boiling water, cream cheese, cream cheese, brown sugar and lemon juice. Mix until well blended. Line a 10x15 inch jellyroll pan or resealable plastic wrap with paper. Combine cream cheese and brown sugar, squeeze the lemon juice and vanilla into the center of the white part of each sheet.
Press mixture into lunch-size muffin cup and place in the prepared pan. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the pan comes out clean. Allow to cool completely.
Meanwhile, in a medium mixing bowl, beat cream cheese, 1/2 cup brown sugar, lemon juice and vanilla until smooth. Blend together the cream cheese mixture and the cheeses. Spoon mixture into prepared muffin cups.