Crescent Angel Wings

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

By Pillsbury Kitchens

Updated May 20, 2013

Make with

Pillsbury Crescents

Ingredients

tablespoons gold decorator sugar crystals

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

teaspoon grated lemon peel

tablespoons butter or margarine, melted

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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.

If cooking parchment paper is not available, grease cookie sheets before baking these cookies.
For a slightly different look, use silver decorator sugar crystals instead of the gold.