2 cans refrigerated crescent roll dough
2 tablespoons water
1 cup brown sugar
½ cup chopped pecans
½ cup butter
Preheat oven to 375 degrees F.
Melt butter in a small saucepan.
Spray baking dish with non-stick spray and sprinkle with about 2-3 tablespoons of the chopped pecans. Set aside.
Add remaining pecans, brown sugar, and water to the melted butter. Heat to boiling, stirring regularly.
Meanwhile, remove crescent roll dough from can — DO NOT unroll. Cut each long roll in half. Cut each half into 8 sections.
Arrange 16 slices in the prepared pan, separating each pinwheel slightly to allow the caramel sauce to seep inside.
Spoon half of the caramel sauce over the dough. Repeat with another layer of remaining dough and then pour the
remaining sauce over top.
Bake for 15-20 minutes, or until golden brown and dough is cooked through.
Allow to cool for a few minutes before serving .