Pillsbury Palmiers (Elephant Ear Cookies)

Preheat the oven to 375°F (375°F).

If using the ready‑made crescent roll sheets, press the seams together; if using regular crescent rolls, close the seams yourself.

Cut each sheet into four equal rectangles, giving a total of eight rectangles.

Sprinkle a tablespoon of granulated sugar onto a cutting board and press the dough rectangles onto the sugar, then lightly brush the tops with melted butter.

Place a second rectangle on top of each sugared rectangle, press lightly, and roll each stack tightly from the short end toward the middle, then roll the opposite side tightly as well.

Using a serrated knife, cut each rolled log into 8–10 slices (about a tablespoon of sugar per slice).

Arrange the slices on a parchment‑lined cookie sheet, brush the tops with a little more melted butter, and sprinkle with the remaining tablespoon of turbinado sugar.

Bake for 10–13 minutes, or until the palmiers are golden brown. Check at the 10‑minute mark as ovens vary.

Remove from the oven, let cool in the pan for about a minute, then transfer to a wire rack to cool completely.