CRESCENT CARAMEL SWIRL
- Cooking Time: 28
- 1/2 cup butter - melted
- 1/2 cup walnuts or pecans - coarsely chopped
- 3/4 cup brown sugar - packed
- 1 tablespoon water
- 2 cans Crescent Rolls - (8 ounce)
Preheat oven to 350 degrees F. Coat bottom and sides of a 12-cup
Bundt pan with 2 tablespoons of the melted butter. Sprinkle pan with
3 tablespoons of the nuts. In a small saucepan, combine remaining
butter, remaining nuts, brown sugar, and water. Bring to a boil,
stirring occasionally. Boil 1 minute, stirring constantly.
Remove dough from cans (do not unroll). Cut each roll into 8 slices.
Arrange, cut side down, in Bundt pan.
Slightly separate layers of each pinwheels. Arrange half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer.
Spoon remaining brown sugar mixture over slices.
Bake until golden brown (28 min.)
Cool 3 minutes.
Invert unto serving platter.