2 (8 oz.) cans Pillsbury quick crescent dinner rolls
3 to 4 c. finely chopped walnuts
1/4 c. sugar
1 tsp. cinnamon

GLAZE:

1/4 c. sugar
1/2 c. honey
2 tbsp. butter
2 tsp. lemon juice

Heat oven to 350 degrees F. Separate 1 can of rolls into 2 long rectangles. Place in ungreased 13x9 inch pan; press over bottom and up sides 1/2 inch to form crust. Bake for 5 minutes. Remove from oven.

In large bowl, combine walnuts, 1/2 cup sugar and cinnamon. Mix well. Spoon evenly over baked crust. Separate remaining dough into 2 long rectangles. Place over walnut mixture. Press to edge of pan, using dough edges as a guide. With sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces.

In small saucepan, combine all glaze ingredients. Bring to a boil; remove from heat. Spoon half of glaze over dough. Return to oven and bake 25 to 30 minutes or until golden brown. Spoon rest of glaze evenly over hot bakalava. Cool and refrigerate at least 2 hours. Cut into diamond shaped pieces to serve. Press a whole clove in center of each piece (optional). 28 servings - 1 piece 220 calories.