Preheat oven to 375 F. Spray large cookie sheet with cooking spray.
Rehydrate apples in apple juice for at least one-half hour. Drain well.
Unroll dough on work surface; pinch all seams to seal. Press into a 12” x 8” rectangle.
In a small bowl, mix butter, brown sugar and well-drained apples.
Spread to within a half inch of dough edges. Sprinkle with almonds.
Starting with long side of rectangle, roll up dough; pinch edge to
seal. With a serrated knife, cut into 12 slices. Arrange slices on
cookie sheet in a circle, overlapping slightly.
Bake 15 to 20 minutes, or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.
In a small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.