Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Crescent Caramel Swirl




Source of Recipe


*


List of Ingredients





1/2 c. butter
2 Tbsp. water
1/2 c. chopped nuts
2 (8 oz.) cans crescent dinner rolls
1 c. brown sugar



Recipe



Preheat oven to 375°. In small saucepan melt butter. Coat bottom and sides of tube pan with 2 Tbsp. butter. Sprinkle pan with 3 Tbsp. nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Remove crescents from cans in rolled sections. Do not unroll. Cut each section in 4 slices. Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half of the caramel sauce over dough. Repeat with remaining dough, topping with more caramel sauce. Bake 25-30 minutes or until deep golden brown. Cool 3 minutes before turning out onto serving plate.