Side Pannel
Crescent Caramel Swirl
Ingredients List
- 1/2 c Butter; do not use margarine
- 1/2 c Chopped nuts
- 3/4 c Firmly packed brown sugar
- 1 tb Water
- 1 cn (16 oz) pillsbury
- -refrigerated crescent
- -dinner rolls
Directions
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.
Remove dough from cans; do not unroll. Cut each roll into four slices.
Arrange eight slices, cut side down, in nut-lined pan; separate layers of
each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place
remaining dough slices alternately over bottom layer. Spoon remaining brown
sugar mixture over slices.
Bake at 350 F. for 23 to 33 minutes or until deep golden brown. Cool 3
minutes. Invert onto serving platter or waxed paper.
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.
Remove dough from cans; do not unroll. Cut each roll into four slices.
Arrange eight slices, cut side down, in nut-lined pan; separate layers of
each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place
remaining dough slices alternately over bottom layer. Spoon remaining brown
sugar mixture over slices.
Bake at 350 F. for 23 to 33 minutes or until deep golden brown. Cool 3
minutes. Invert onto serving platter or waxed paper.
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