1 tbsp water
½ cup chopped pecans 2-8oz cans reduced fat Crescent rolls
¾ cup packed brown sugar
Heat
oven to 350º. Coat 12-cup bundt pan with
butter-flavor spray (i.e. Pam); sprinkle pan with 3 tablespoons of the nuts. Melt butter in small saucepan. Add remaining nuts, brown sugar and
water. Bring to a boil, boil 1 minute
stirring constantly. Remove dough from
cans; do not unroll. Cut each long roll
into 8 slices. Arrange all 16 slices on
edge in pan and pour cooked mixture over rolls.
Bake for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter. Serve warm
(Recipe developed by Lois Ann Groves of Greenwood Village, Colorado for
the 27th Pillsbury Bake-Off Contest in 1976.)
