Recipe from: Shiree Christensen
Prep/Total Time: 30 min.
Ingredients:
1/4 cup butter
1/2 cup chopped pecans
1 cup caramel ice cream topping
2 tubes (8 ounces each) refrigerated crescent rolls
Directions:
Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm. Yield: 2 dozen.
Prep/Total Time: 30 min.
Ingredients:
1/4 cup butter
1/2 cup chopped pecans
1 cup caramel ice cream topping
2 tubes (8 ounces each) refrigerated crescent rolls
Directions:
Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm. Yield: 2 dozen.
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