Crescent Angel Wings

Use refrigerated crescent dinner rolls—and three other ingredients!—to make heavenly cookies with a light lemon taste.

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Servings 16

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ingredients 4
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

3: tablespoons gold decorator sugar crystals

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1: teaspoon grated lemon peel

2: tablespoons butter or margarine, melted

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Directions

1 Line cookie sheets with cooking parchment paper. Sprinkle cutting board with half of sugar crystals. Unroll dough and separate into 4 rectangles; place on sugar-sprinkled board, firmly pressing perforations to seal. Lightly press dough into sugar. In small bowl, mix remaining half of sugar and the lemon peel. Brush rectangles with 1 tablespoon of the melted butter; sprinkle with sugar mixture.
2 Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side jelly-roll fashion until rolls meet in center. Repeat with remaining 2 rectangles. Cover; refrigerate dough rolls about 30 minutes or until dough is firm.
3 Heat oven to 375°F. With serrated knife, cut each roll into 8 slices, making 16 slices total. Place slices, cut side down, 2 inches apart on cookie sheets. Brush with remaining tablespoon melted butter.
4 Bake 9 to 13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack. Cool completely. Store in airtight container.