Lemon Nut Crescents
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.