2 tbsp. sugar
3/4 tsp. cinnamon
8 oz. can crescent rolls (refrigerated)
1 lg. apple (Ida Red or other baking apple), peeled, cored, and cut into 8 slices

SAUCE:

1/2 c. sugar
1/2 c. whipping cream
1 tbsp. almond extract
1 egg
1/2 c. sliced almonds (optional)
Cinnamon

Heat oven to 375 degrees. In small bowl, combine 2 tablespoons sugar and 3/4 teaspoon cinnamon; blend well. Separate dough into 8 triangles; sprinkle sugar mixture evenly over each. Gently press sugar mixture into each triangle. Tuck in edges around apple slice. Roll up, starting at wide end, roll to opposite point. Seal all seams. Place, tip side down, in ungreased 9 inch pie pan, placing long side of 7 filled crescents around outside edge of dish and 1 in center. bake at 375 degrees for 15-20 minutes or until golden brown.

In small bowl, using wire whisk, combine 1/2 cup sugar, whipping cream, almond extract, and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake an additional 13 to 18 minutes or until deep golden brown. Cover top of pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm. Great with ice cream.