Crescent Caramel Swirl (Lady Breta) 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 | DIRECTIONS: 1. | Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake 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. | |