Recipe courtesy of Pam Cleaveland.
Petite Caramel Pecan Rolls
1/3 cup firmly packed brown sugar
1/3 cup margarine or butter, softened
2 tablespoons light corn syrup
8-ounce can of crescent dinner rolls
2 tablespoons sugar
1/2 teaspoons sugar
1/2 cup finely chopped pecans
Heat oven to 375 degrees.
Combine brown sugar, margarine and corn syrup and blend well.
Spread in bottom of an eight-inch pan.
Separate dough into four rectangles.
Firmly press performations to seal.
In a small bowl, combine sugar and cinnamon; sprinkle mixture evenly over each rectangle.
Sprinkle two tablespoons of pecans on each rectangle.
Sprinkle two tablespoons of pecans on each rectangle.
Starting at shorter side, roll up each rectangle and seal edges.
Cut each roll into five equal slices.
Place cut side down over brown sugar mixture.
Bake at 375 degrees for 15-20 minutes or until golden brown.
Cool upright in pan for one minute; invert onto a serving platter or foil.
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