1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 Tablespoon water
2 (8-ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls.
Heat oven to 350 degrees. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt pan with 2 tablespoons of melted butter. Sprinkle pan with 3 tablespoons of the nuts. In a saucepan add remaining nuts, brown sugar and water to remaining metled butter . Bring to a boil, stirring occasionally. Boil 1 minute, stirring consistantly. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternatley over bottom layer. Spoon remaining brown sugar mixture over slices. Bake at 350 degrees for 23-33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.