LEMON NUT CRESCENTS
- Servings: 8
- 1 tube (8 ounces) refrigerated crescent rolls
- 3 T butter or margarine, softened, divided
- 1/3 cup chopped nuts
- 1 T grated lemon peel
- 1/4 cup sugar
- 1/4 cup sour cream
- 1 T lemonade concentrate
Unroll crescent roll dough and separate into eight triangles.
Spread with 1 tablespoon butter.
Combine nuts and lemon peel; sprinkle over dough.
Roll into crescents.
Place on an ungreased baking sheet.
Bake at 375° for 10-12 minutes or until golden brown.
Meanwhile, combine the sugar, sour cream,
lemonade concentrate and remaining butter in a saucepan.
Bring to a boil, stirring occasionally.
Brush over warm rolls.