1 (8 oz.) can refrigerator crescent dinner roll dough
1 egg, beaten
1/2 c. chopped pecans
1/2 c. sugar
1/2 c. corn syrup
1 tbsp. melted butter
1/2 tsp. vanilla

Preheat oven to 375 degrees. Grease 9 x 13 inch pan. Separate dough into large rectangles. Press dough over bottom and 1/2 inch up the sides of pan. Bake 5 minutes. Mix other ingredients in bowl. Pour over crust, bake 18 to 22 minutes.