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+ servings


Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8


  • 2 cans 8 oz each refrigerated crescent dinner rolls
  • 1/4 cup granulated sugar
  • 3 heaping tsp citrus zest divided (I used 1 lemon & 1 small orange)
  • 3 TBSP melted butter
  • 1/3 cup powdered sugar
  • 2 tsp milk


  • Preheat oven to 350 degrees F. Generously spray a pie pan with non-stick spray.
  • Zest 1 orange and 1 lemon. Combine 2 rounded teaspoons of zest with 1/4 cup granulated sugar in a shallow plate. Mix together with a fork.
  • Unwrap dough and quickly dip perforated triangles into the citrus zest. You're aiming to get a light coating on each triangle.
  • Begin arranging triangles around the outer edge of the pie plate. Overlap triangles about half way with the long edge touching the bottom of the pie plate. Try and make sure all the triangles are pointing in the same direction. Continue overlapping each triangle, working your way into the center of the pie plate. The last triangle will essentially be wound into itself in the middle. Drizzle with melted butter.
  • Place in the oven and gently lay a piece of foil on top. The foil helps to prevent the edges from getting too brown. (A little brown is good- the sugar caramelizes and the crescent roll gets a little crisp and it tastes fabulous!)
  • Bake for 15 minutes, then remove foil and bake another 10 minutes, making sure it doesn't brown too much at the end. (Feel free to place the foil back over the top if it does!)
  • Let cool while you whisk the remaining 1 tsp zest, powdered sugar and milk together to make a glaze. Drizzle glaze on top. Cut into slices and serve warm.