Butterscotch-Pecan Pie Crescent Rolls


  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1 tablespoon whipping cream
  • 1/2 teaspoon vanilla
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (regular or 90 calorie) 
  • 8 teaspoons butterscotch chips


1 _ Heat oven to 350°F. Line cookie sheet with cooking parchment paper or a silicone nonstick baking mat.

2 _ In small stir together pecans, brown sugar, whipping cream and vanilla.

3 _ 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.

4 _ Roll up each triangle, starting with shortest side of triangle and rolling to opposite point. Pinch ends to seal; place on cookie sheet.

5 _ Bake 10 to 12 minutes or until golden brown. Cool rolls slightly before eating. Rolls can be stored in airtight container at room temperature up to 2 days or can be frozen up to 1 month.