2 tbsp. butter
1/2 c. caramel sundae topping
1/4 c. raisins or chopped nuts
1 (8 oz.) can refrigerator crescent rolls

Place butter in ring mold. Heat on high for 30 seconds or until melted. Add caramel topping and raisins or nuts. Mix well. Remove crescents from can. Separate into 2 rolled sections. Slice each of the 2 rolled sections into 6 rolls. Arrange around ring mold. Bake at level 70% (medium high) depending on your oven, for 5 1/2 to 6 1/2 minutes. Turn dish halfway through cooking time. Remove from oven. Let stand for 3 minutes. Turn over onto serving plate to serve.