Recipe: Crescent Caramel Swirl (using refrigerated crescent rolls)

Crescent Caramel Swirl
From More Recipes from the Backs of Boxes, Bottles, Cans, and Jars. This recipe won the $25,000 grand prize at the 27th Pillsbury Bake-Off Contest in 1976

1/2 cup margarine or butter
1/2 cup chopped nuts
1 cup firmly packed brown sugar
2 Tablespoons water
2 8-oz cans Pillsbury's Refrigerated Quick Crescent Dinner Rolls

Preheat oven to 375 degrees F (or 350 degrees F. for colored fluted tube pan.)

In small saucepan, melt margarine. Coat bottom and sides of 12-cup fluted tube pan (do not use pan with removable bottom) with 2 Tablespoons of the melted margarine; sprinkle with 3 Tablespoons of the nuts.

Add remaining nuts, brown sugar and water to remaining margarine in the saucepan; heat to boiling, stirring occasionally.

Remove dough from cans in rolled sections; do not unroll. Cut each section into 4 slices. Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan; pour remaining caramel sauce over dough.

Bake for 25 to 30 minutes (30-35 minutes for colored fluted tube pan) or until deep golden brown. Cool 3 minutes; turn onto serving platter or waxed paper. Makes 1 coffee cake ring.