Crescent Caramel Swirl

Yield:
12 servings

Preparation Time:
20 min; Total: 55 min

The 27th Pillsbury Bake-Off Contest winner

Ingredients:

  1. 1/2 cup butter (do not use margarine)
  2. 1/2 cup chopped nuts (divided)
  3. 3/4 cup packed brown sugar
  4. 1 tablespoon water
  5. 2 cans (8 oz each) refrigerated Pillsbury Original Crescent Rolls or Crescent Dough Sheets
Directions:

1
Heat oven to 350 degrees F. In 1-quart saucepan, melt butter. 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. Heat to boiling, 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 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.



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