1 (4 pound) can refrigerated crescent rolls
1 cup orange marmalade
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1/2 teaspoon salt
1 1/2 cups boiling water
1 cup boiling milk
1/2 cup orange rind
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
Spread 1 cup of marmalade evenly over bottom of farodata. Roll out twice on large cookie sheets. Spread cream cheese evenly over marmalade, sprinkling spatula-wise around cream cheese. Spread over rolling dish.
Spread 1/2 cup toasted nuts evenly over top of crescent rolls, covering completely.
Using pastry brush, paint each side of crescent roll with 1/2 of marmalade dressing, starting on opposite side (top) of long edge. Refrigerate 8 hours or overnight until ready to serve.