1 can blueberry pie filling
1/4 c. coarsely chopped walnuts
1/4 tsp. rum extract
1 pkg. refrigerated crescent rolls
2 tbsp. melted butter
2 tbsp. sugar and ground cinnamon

Combine pie filling, nuts, and extract in saucepan. Heat until bubbling. Pour into 10 x 6 x 1 1/2 baking dish. Unroll crescent rolls and separate into triangles. Arrange several triangles over hot mixture. Drizzle with melted butter. Sprinkle with sugar then dash with cinnamon. Bake in 375 degree oven for 17 to 20 minutes.