Open the cans of crescent roll dough, and unroll each sheet, separating each one into triangles. Set aside. De-stem and slice the strawberries, and set aside.

Working with one crescent roll triangle at a time, spread approximately 1/2 teaspoon of the strawberry preserves onto the wide end of the triangle. Place 3-4 strawberry slices on top of the preserves, and then sprinkle with a small amount of the orange zest. Tuck the outer points of the crescent roll dough around the strawberries before rolling the dough into a pouch, pinching the ends to seal.

Place the rolled dumplings into a greased 9x13" baking dish, placing four dumplings in each row. Repeat this process with the remaining dough until you have completed 16 dumplings.

Combine the butter, sugar, cinnamon and vanilla extract in a medium bowl. Pour evenly over the dumplings in the pan. Pour 1 cup of ginger ale evenly over all layers.

Place pan in a preheated 350-degree oven and bake for 40-45 minutes, or until browned and bubbly. Remove pan from oven and cool at least 15 minutes before serving.

Serve warm, topped with vanilla ice cream and fresh strawberry slices.