We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    1
  • Save
    0
  • WhatsApp
  • Print
    0

Crescent Angel Wings

  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 4
  • Servings 16

Ingredients

3
tablespoons gold decorator sugar crystals
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
teaspoon grated lemon peel
2
tablespoons butter or margarine, melted
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
120mg
5%
Potassium
0mg
0%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If cooking parchment paper is not available, grease cookie sheets before baking these cookies.

For a slightly different look, use silver decorator sugar crystals instead of the gold.

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Rate and Comment