Crescent Caramel Swirl
1/2 cup butter - melted
1/2 cup walnuts - 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. Serve warm.