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Beat margarine and granulated sugar in large bowl until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda, and cloves. Roll dough between pieces of waxed paper into 1/4 inch-thick rectangle, 12x10 inches. Refrigerate 30 minutes or until firm.
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Heat overn to 350 degrees. Grease cookie sheet. Remove waxed paper from one side of dough. Spread poppy seed filling to within 1/4 inch of edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1 inch apart.
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