Ingredients
1/4
cup butter or margarine
1/3
cup packed brown sugar
1/2
cup chopped pecans
1/2
cup chopped walnuts
1/2
teaspoon ground cinnamon
Dash salt
1
tablespoon honey
1
tablespoon pure maple syrup
1 1/2
teaspoons imitation maple flavor
5
teaspoons all-purpose flour
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
tablespoons butter or margarine, melted
2
teaspoons cinnamon-sugar
Preparation
Heat oven to 375°F. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add brown sugar; cook 3 minutes, stirring constantly. Reduce heat to low. Add pecans, walnuts, cinnamon, salt, honey and maple syrup; mix well. Cook 3 minutes, stirring occasionally. Remove from heat; stir in maple flavor. Cool 15 minutes.
Sprinkle 3 teaspoons of the flour over work surface. If using crescent rolls: Unroll dough onto floured surface; press perforations to seal. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle. If using dough sheet: Unroll dough onto floured surface. Sprinkle with remaining 2 teaspoons flour. Roll to form 18x12-inch rectangle.
Carefully spoon and spread pecan mixture evenly over 1 long side of dough in 4-inch-wide strip, spreading to within 1/2 inch of edges. Starting with topped side, carefully roll up dough. (There may be small breaks in dough.)
Spoon 1 tablespoon of the melted butter diagonally on ungreased large cookie sheet. Place filled roll, seam side down, over butter on cookie sheet. Pinch ends to seal. Gently flatten dough until 3 inches wide. Brush top and sides with remaining tablespoon melted butter. Sprinkle with cinnamon-sugar.
Bake 16 to 18 minutes or until golden brown. Cool 25 minutes. Cut lengthwise into 2 long pieces. Cut each half into 1-inch slices. Serve warm or cool.
