Recipe: Old World Honey Nut Rings (using refrigerated crescent roll dough, 1985)

OLD WORLD HONEY NUT RINGS

1 1/2 cups ground walnuts, divided use
2 tablespoons sugar
1/4 cup milk
2 tablespoons honey
1/2 teaspoon vanilla
2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Roll Dough
FOR THE GLAZE:
2 tablespoons honey
1 tablespoon margarine

Heat oven to 375 degrees F.

In small saucepan, combine 1 cup of the ground walnuts, sugar, milk and 2 tablespoons honey. Bring to a boil, stirring occasionally. Remove from heat; stir in remaining 1/2 cup nuts and vanilla. Cool 30 minutes.

Unroll 1 can of dough into 2 long rectangles. Overlap long sides inch; firmly press edges and perforations to seal. Press or roll to form 14x8-inch rectangle. Spread nut mixture evenly over dough.

Unroll remaining dough into 2 long rectangles on waxed paper. Overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 14x8-inch rectangle. Place over nut filling; seal edges.

Cut crosswise into twelve 8-inch strips. Twist, then coil each strip into a spiral, tucking end under. Place on ungreased cookie sheet.

Bake at 375 degrees F for 12 to 18 minutes or until light golden brown.

Meanwhile, in small saucepan, heat glaze ingredients until margarine is melted; brush over partially baked rolls. Return to oven and bake an additional 2 to 4 minutes or until golden brown. Remove from pan. Serve warm or cool.

To make ahead:
Prepare, cover and refrigerate up to 2 hours before baking; bake as directed above.

Makes 12 sweet rolls
From: Recipelink.com
Source: Recipe booklet: Incredible Crescents, The Pillsbury Company, 1985