2 (8 oz.) cans crescent rolls

TOPPING:

3/4 c. brown sugar
1/4 c. water
1/2 c. chopped or ground pecans
5 tbsp. butter

SPREAD:

4 tbsp. softened butter
1/4 c. brown sugar
2 tbsp. cinnamon
2 tbsp. ground pecans (optional)

Preheat oven to 375 degrees. Melt 5 tablespoons of butter in a 9x13 inch pan in oven. Stir the water, brown sugar and pecans into the melted butter in the pan to make the nut topping. Open the rolls and press two rolls together at the diagonal line to form 4 rectangles from each package.

Stir the "spread" ingredients together and divide evenly on crescent rolls. Spread the "spread" on the rolls and roll them up into short fat rolls. Cut each roll-up piece into 4 pieces and place in the 9x13 inch pan spaced evenly. Bake for 20 minutes until rolls are lightly browned. Remove from oven and immediately invert on a cookie sheet.