SWEET ROLL

CRESCENT CARAMEL SWIRL

• ½ cup (1 stick) butter

Heat oven to 350 degrees. Melt butter in a small (1-quart) saucepan. Coat bottom and sides of a 12-cup bundt pan with 2 tablespoons of the melted butter, and sprinkle on 3 tablespoons of the nuts. Add remaining nuts, brown sugar and 1 tablespoon water to the saucepan, and bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.

Remove dough from cans; do not unroll. Cut each long roll into 4 slices (for a total of 16 slices). Arrange 8 slices, cut side down, in the nut-lined pan. Separate each pinwheel slightly. Spoon half the brown sugar mix over dough. Place remaining dough slices over bottom layer and spoon on remaining brown sugar. Bake at 350 degrees for 23 to 33 minutes.

Cool for 3 minutes and invert onto a serving platter. Serve warm. Makes 12 rolls.

Per roll: 283 calories (43 percent from fat), 13.9 g fat (5.8 g saturated, 3.9 g monounsaturated), 20.3 mg cholesterol, 4.9 g protein, 36.2 g carbohydrates, 2.2 g fiber, 221.6 mg sodium.