Crescent Caramel Swirl

1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8 ounce) cans refrigerated crescent dinner rolls

Heat oven to 350 degrees F.

Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons 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 in four rolled sections, DO NOT UNROLL DOUGH. Cut each roll into 4 slices. Arrange 8 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 brown sugar mixture. Spoon remaining brown sugar mixture over slices.

Bake for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving plate or wax paper.

12 servings