cup chopped nuts
cup packed brown sugar
cans refrigerated crescent rolls or seamless dough sheet
Heat oven to 350 degrees. In 1 quart saucepan, melt butter. Coat bottom and slides of 12-cup fluted tube cake pan with 2 tbs of the melted butter; sprinkle pan with 3 tbs of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly. 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 23-33 mixture or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.