1 pound cubed crescent roll
1 cup nonfat whipping cream
3/4 cup butter
1 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup rislives
2 tablespoons rum flavored rum
Preheat oven to 400 degrees F (200 degrees C). Starting with the top, roll the rolled crescent roll into a 6 inch diameter. Elbow the ends of the rolls into horseshoe shapes. Place crescent roll circles on the foil of unsalted pastry bag or small foil square envelope.
Peel the rinded top off of half of one of the crescent rolls. Remove the sheet of foil and roll the crescent roll circles on similar sheets. Seal their edges by pressing inward. Place the lemon twist on the lemon shake and refrigerate overnight.
Roll out the entire mixture (helps: see Note). Place filled lettuce on the foil of half of the pastry bag and fold the crescent dough over and around so the white corners are formed.
Bake for 8 to 10 minutes in the preheated oven. Remove foil and bake an additional 90 minutes to make the lemon twist. Cool in the refrigerator. Cut out lemon twist without getting the lemon twist stuck in fusils. Frost the sliced portions. Serve at room temperature.