The rolls are done when the tops are golden brown and the sauce is hot and bubbly. The bottom part of the rolls (that are submerged in the sauce) are not going to get crispy and golden, since they're not exposed to the air. Instead, they will be soft and tender like dumplings. That's fine! They will still cook through -- you're not eating raw dough. If you don't want the crescent rolls to have that soft texture on the bottom, you can bake them on a separate baking sheet first, and then add them to the sauce at the end to finish in the oven.