Crescent Caramel Rolls

1. 1

   Preheat oven to 375u00b0.

2. 2

   Coat bottom and sides of large Bundt pan with butter; sprinkle pan with 3 tablespoons nuts.

3. 3

   Melt margarine in small saucepan; add remaining nuts, brown sugar and water.

4. 4

   Heat to boiling, stirring occasionally.

5. 5

   Remove crescents from can in rolled sections; do not unroll.

6. 6

   Cut each section into 4 slices.

7. 7

   Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate.

8. 8

   Spoon half the caramel sauce over dough.

9. 9

   Repeat with remaining dough.

10. 10

    Pour remaining caramel sauce over dough; bake for 25 to 30 minutes. Cool 3 minutes.

11. 11

    Turn into serving platter or waxed paper.

* Per serving · 4 servings · Values may vary.

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