28-count packages refrigerated crescent roll dough
2medium Granny Smith applespeeled and thinly sliced
Coarse sugarfor sprinkling on top (optional)
Preheat oven to 375°F and grease a large baking dish. I used a 12” stone baking dish, but this will work in pretty much anything!
Zest and juice orange. Pour into the prepared dish.
Whisk together sugar and cinnamon.
On a lightly floured surface, unravel and separate crescent roll dough. (You’ll need 16 triangles.) It’s helpful to keep any dough you aren’t currently using in the fridge so it doesn’t get too thawed, which makes it softer and harder to work with. I recommend working with about four triangles at a time.
Sprinkle a generous layer of cinnamon-sugar mixture over each triangle of dough. Place about three apple slices at the large end and roll up, tucking the short end of the dough underneath. Arrange in the prepared baking dish.
Brush melted butter over each crescent. Sprinkle with coarse sugar if desired. Pour remaining butter into the pan along with the orange juice.
Bake for 23 to 25 minutes, or until golden brown on top. Remove from oven and let cool slightly. Serve warm with ice cream.
Apple Pie Crescents are best served the day they’re made.