Ingredients:

1/2

cup butter (do not use margarine)

1/2

cup chopped nuts

3/4

cup firmly packed brown sugar

1

tablespoon water

2

(8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls

Preparation Directions:

1.

Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt® pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.

2.

Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.

3.

Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.

12 servings

Tips:

Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, bake time will be closer to 33 minutes.