Crescent Caramel Swirl
1/2 cup butter (not margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-ounce) cans refrigerated crescent dinner rolls
Preheat oven to 350 degrees.
Melt butter in small saucepan. Coat bottom and sides of bundt pan with 2 tablespoons melted butter; sprinkle with 3 tablespoons of nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil one minute, stirring constantly.
Remove dough from cans; do not unroll. Cut each roll into 4 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of the brown sugar mixture over dough. Place remaining dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. Bake for 23 to 33 minutes or until deep golden brown. Cool three minutes. Invert onto serving platter.
Yields 12 servings.