Ingredients
3
tablespoons gold decorator sugar crystals
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
teaspoon grated lemon peel
2
tablespoons butter or margarine, melted
Preparation
Line cookie sheets with cooking parchment paper. Sprinkle cutting board with half of sugar crystals. Unroll dough and separate into 4 rectangles; place on sugar-sprinkled board, firmly pressing perforations to seal. Lightly press dough into sugar. In small bowl, mix remaining half of sugar and the lemon peel. Brush rectangles with 1 tablespoon of the melted butter; sprinkle with sugar mixture.
Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side jelly-roll fashion until rolls meet in center. Repeat with remaining 2 rectangles. Cover; refrigerate dough rolls about 30 minutes or until dough is firm.
Heat oven to 375°F. With serrated knife, cut each roll into 8 slices, making 16 slices total. Place slices, cut side down, 2 inches apart on cookie sheets. Brush with remaining tablespoon melted butter.
Bake 9 to 13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack. Cool completely. Store in airtight container.
