Recipe

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

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