Preheat oven to 375. In small bowl, mix 1/4 cup of the sugar and the cinnamon.Separate dough into 8 triangles. Using only half of the sugar cinnamon mixture, sprinkle mixture evenly over each triangle, gently pressing with fingertips to slightly flatten triangles. Put an apple slice on the wide end of each triangle; tuck in edges around apple slice. Roll up, starting at wide end. Seal seams.
Arrange, seam side down, in an ungreased 9 inch round baking dish or pie plate, placing long side of 7 filled crescent rolls around outside edge of dish and 1 in center. Bake for 15 to 20 minutes or til golden brown
For sauce, in small bowl, use a wire whisk to beat together remaining 1/2 cup sugar, cream, egg and Amaretto. Spoon sauce evenly over rolls. Sprinkle with almonds and the remaining cinnamon sugar mixture. Bake 13 to 18 minutes more or til deep golden brown. Cover baking dish with foil during last 5 minutes of baking if needed, to prevent excessive browning. Serve warm. Makes 8 servings.