by Sarah Landes
1/4 c. packed brown sugar
1/4 c. margarine or butter
2 Tb. light corn syrup
1 pkg. Pillsbury softened crescent rolls
2 Tb. sugar
1/2 tsp. cinnamon
1/4 C. finely chopped pecans
Preheat oven to 375°. Combine brown sugar, margarine, and corn syrup. Blend well. Spread on bottom of ungreased 8-9″ round, cake pan. Separate dough into 4 rectangles; firmly press perforations to seal. In bowl combine sugar and cinnamon. Sprinkle over dough. Sprinkle with 1 Tb. pecans on each roll; starting at short side, roll up each rectangle and pinch to seal. Cut each and roll into 4 slices. place cut side over brown sugar mixture in pan. Bake for 20 to 27 min. Cool in pan for 1 min. Makes 16 rolls.
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