5 tb Butter or margarine
3/4 c  Brown sugar
1/4 c  Water
1/2 c  Pecans -- chopped
3 tb Butter or margarine --
Softened
1/4 c  Sugar
2 ts Cinnamon
2    8oz cans crescent rolls

Preheat oven to 375 degrees. In a 13 x 9 inch baking pan, melt 5
tablespoons of butter. Stir in brown sugar, water and pecans. Separate each
can of crescent roll dough into 4 triangles, and seal perforations. Spread
with 3 tablespoon softened butter. Combine granulated sugar and cinnamon,
sprindle over buttered dough. Roll up each triangle from the short side.
Cut each roll into 4 slices. (It will be easier to slice if chilled.)
Place in prepared pan, cut side down. Bake for 20 – 25 minutes. Invert
immediately and spoon remaining sauce over tops of rolls. Rolls can be made
and sliced the night before and kept in refrigerator. Add “syrup” the next
day. These freeze beautifully.

Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra)