- 1/2 cup LAND O LAKES® Butter (do not use margarine)
- 1/2 cup Fisher® Chef's Naturals® chopped nuts
- 3/4 cup firmly packed brown sugar
- 1 tablespoon water
- 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- Heat oven to 350 degrees F. In one-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake 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. Heat to boiling, stirring occasionally. Boil and stir one minute.
- Remove dough from cans; do not unroll. Cut each long roll into 8 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 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
- Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn pan upside down onto heatproof serving platter or waxed paper. Serve warm.