Ingredients
1/2
cup finely chopped pecans
1/4
cup packed brown sugar
1
tablespoon whipping cream
1/2
teaspoon vanilla
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count)
8
teaspoons butterscotch chips
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or a silicone nonstick baking mat.
In small bowl, stir together pecans, brown sugar, whipping cream and vanilla.
Separate dough into 8 triangles. Place 1 1/2 to 2 teaspoons pecan mixture on shortest side of each triangle. Sprinkle each with 1 teaspoon butterscotch chips.
Roll up each triangle, starting with shortest side of triangle and rolling to opposite point. Pinch ends to seal; place on cookie sheet.
Bake 10 to 12 minutes or until golden brown. Cool rolls slightly before eating. Store in airtight container at room temperature up to 2 days.
