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| LEMON GLAZED CRESCENTS | |
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2 (8 oz.) cans refrigerated crescent rolls 2 tbsp. butter, melted 1/4 c. chopped nuts 1/2 c. sugar 1/2 c. sour cream 2 tbsp. grated lemon peel 1/4 c. butter 2 tbsp. frozen lemonade concentrate, thawed Separate crescent dough into 16 triangles. Brush with the 2 tablespoons melted butter. In small bowl combine nuts and lemon peel and sprinkle over triangles. Roll up starting with shortest side of triangle. Arrange in rows of 4 in ungreased 13 x 9 cake pan. Bake 20 minutes at 375 degrees until brown. Combine sugar, sour cream, butter, and lemonade and bring to a boil. Boil 3 minutes and pour over rolls. Sprinkle with additional nuts. | |
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recipe reviews #120527
Courtney (Kentucky) says:
My mother-in-law makes these for breakfast everytime we stay at her house. My husband loves her cooking so I can make these at home and it makes him feel like he is in her kitchen (at least for a minute).
#162467
Courtney (United States) says:
These are amazing. We eat them for breakfast. Try them you will not be disappointed.
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