Pecan Pie Crescents
Ingredients:
1 can crescent roll dough (8-count)
1/3 cup chopped pecans
1/4 cup packed brown sugar
2 tbsp corn syrup (light or dark)
1 tbsp melted butter
1/2 tsp vanilla extract
Instructions:
Preheat & prep (Prep: 3 min)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the filling (Mix: 2 min)
In a small bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, and vanilla until glossy and evenly moistened.
Shape crescents (Prep: 5 min)
Unroll the crescent dough and separate into 8 triangles. Spoon about 1 tablespoon of the pecan mixture onto the wide end of each triangle, keeping a small border.
Roll & arrange (Prep: 3 min)
Roll each triangle from the wide end toward the tip. Tuck the tip underneath and place seam-side down on the prepared sheet. Curve the ends slightly into a crescent shape.
Bake (Bake: 10 min)
Bake for 9–11 minutes, or until the crescents are puffed, golden, and the filling is bubbling at the seams.
Cool slightly (Cool: 5 min)
Let them rest on the pan for 5 minutes so the filling sets before moving to a cooling rack or serving slightly warm.