Easy Saturday Morning Crescent Caramel Rolls - cooking recipe

Ingredients

1/4 cup caramel apple dip
1 (8 ounce) can refrigerated crescent dinner rolls
4 tablespoons butter (very soft)
1/4 cup white sugar
1 -2 teaspoon cinnamon
1 cup chopped walnuts or 1 cup pecans, divided

Preparation

Set oven to 375 degrees.
Butter a 9 or 10-inch round cake pan or pie plate.
Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
Spread each rectangle with 1 tablespoon soft butter.
In a small bowl combine the sugar with cinnamon.
Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
Roll each rectangle pinwheel-style beginning at the short end.
Slice the roll into thirds.
Place cut side down into the pan with the caramel in it.
Bake for about 20-22 minutes or until golden.
Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.