8 oz. can refrigerated crescent dinner rolls
1/3 c. firmly packed brown sugar
1/4 c. all-purpose flour
1/2 tsp. cinnamon
1/4 c. butter, softened
1/3 c. walnuts or pecans, finely chopped or ground
Milk
Brown sugar

Heat oven to 350 degrees. On an ungreased cookie sheet, unroll the dough into 2 long rectangles. Overlap long sides by 1/2 inch; firmly press edges and perforations to seal. Press of roll to form a 13 x 9 inch rectangle. Lightly spoon flour into a measuring cup; level off. in a small bowl, combine brown sugar, flour and cinnamon. Blend in butter until well mixed. Spread brown sugar mixture lengthwise over half of the dough to within 1/2 inch of the edge. Sprinkle with nuts. Fold dough in half lengthwise over brown sugar mixture; firmly press edges with fork to seal. Tuck under the edges. Brush with the milk; sprinkle with brown sugar. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Cool 10 minutes; gently cut into 1 inch strips. Serve warm. Yields 12 servings.