Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter (no sub) |
| ½ cup | Chopped nuts |
| ¾ cup | Firmly packed brown sugar |
| 1 tablespoon | Water |
| 2 cans | (8oz) Pillsbury Refrigerated Crescent Dinner Rolls |
1976 Pillsbury Bake Off Winner
Heat oven to 350 degrees. Melt butter in small saucepan. Coat bottom and sides of 12-cup bundt pan with 2 T of the melted butter; sprinkle pan with 3 T 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.
Remove dough from cans; do not unroll. Cut each roll into four slices. Arrange eight slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
Bake at 350 degrees for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper.
Lois Ann Groves, TX.
Submitted By TERRI WOLTMON On 04-09-95