1/2 c. butter
1/2 c. chopped nuts
1 c. brown sugar
2 tbsp. water
2 cans Pillsbury quick crescent dinner rolls

In small saucepan melt butter. Coat bottom and sides of a 12 cup tube pan (don't use pan with removable bottom) with 2 tablespoons melted butter; sprinkle 3 tablespoons nuts over butter. Add remaining nuts, sugar and water to butter; heat to boiling, stirring occasionally.

Remove rolls from cans in rolled sections. DO NOT UNROLL. Cut each tube in 8 sections. Arrange 8 sections in prepared pan, separating each pinwheel slightly. Spoon half the butter mixture over the dough.

Repeat with remaining dough, topping slices already in pan; pour remaining sauce over dough. Bake 25 to 30 minutes until deep golden brown. Cool 3 minutes; turn onto serving platter or wax paper. Makes 1 (10 inch) coffee cake.