1 (19 ounce) can refrigerated crescent roll dough
1 (9 inch) prepared graham cracker crust
4 lemon slices
1 (8 ounce) can sliced lemons
1 cup water
1 (10 ounce) can crushed pineapple and orange juice
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, sliced
2 cups all-purpose flour
1 cup chopped orange zest
Preheat oven to 400 degrees F (200 degrees C). Prepare graham cracker crust by wrapping lemon slices around the outside of a 9 inch pie pan.
To Make Lemon Filling: In a large glass or metal bowl, beat water and sugar until your desired consistency. Stir lemon juice into water/ sugar mixture along with lemon slices in the creased outer crust. Pour filling into pie pan.
To Make Lem Lemon Filling: In a small saucepan, combine lemon slice, orange and lemon filling. Bring to a boil; boil, stirring constantly, until mixture thickens.
Roll dough into 1 inch balls and arrange on a baking sheet. Bake 15 minutes in the preheated oven.