1/3 c. caramel ice cream topping
2 tbsp. butter
1/3 c. pecan halves
1 pkg. (8) refrigerated bread sticks

In 9 x 1 1/2 inch round baking pan. Stir together caramel topping and melted butter. Arrange pecan halves and caramel mixture in pan. Separate bread sticks, which comes in pin wheel shape (do not uncoil). Arrange dough coils on top of caramel mixture. Bake at 350 degrees for 20-25 minutes until golden brown. Let stand 2-3 minutes. Invert rolls on platter. Serve warm.