1 or 2 packages refrigerated crescent rolls (Pillsbury)
2 tbsp. lemon rind (lemon zest)
1/4 cup chopped nuts
4 tbsp. butter, melted

LEMON SAUCE:

1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup dairy sour cream
4 tbsp. frozen lemonade concentrate

Combine lemon rind and chopped nuts, set aside.

Brush melted butter over each unrolled crescent. Sprinkle 1/2 teaspoon of nut mixture across the large end of each crescent. Roll and bake according to the package directions.

While crescents are baking, combine softened butter, sugar, dairy sour cream and lemonade concentrate into a medium saucepan. Whisk until smooth. Boil the mixture for three (3) minutes, stirring constantly.

Spoon sauce over warm crescents and serve. Top with additional nut mixture if desired.

Submitted by: J. Fields