1 c. peeled, finely chopped apple
1/3 c. chopped nuts
1/4 c. sugar
1 tsp. flour
1 tsp. cinnamon
2 (8 oz.) cans refrigerated crescent rolls
2 tbsp. butter, melted
1/2 c. firmly packed brown sugar
1/2 c. dairy sour cream
1/4 c. butter
1/4 c. chopped nuts

1. Combine apple, nuts, sugar, flour and cinnamon.

2. Separate crescent dough into triangles and brush each with melted butter.

3. Spoon rounded tablespoon of apple mixture on wide end of each triangle and roll up to opposite point.

4. Arrange rolls, point side down, in rows on ungreased 12"x8" pan.

5. Bake 25 to 30 minutes at 375 degrees or until golden brown.

6. Make a glaze by combining brown sugar, sour cream and butter and bring to a boil. Boil 3 minutes, stirring occasionally. Pour over rolls and sprinkle with chopped nuts. Serve warm or cool. Note: Refrigerate leftovers.