Maple Pecan Crescent Twists

---------- Recipe via Meal-Master (tm) v8.05

Title: Maple Pecan Crescent Twists
Categories: Brunch, Breads
Yield: 1 Servings

1/2 c Pecans; chopped
3 tb Sugar
1 ts Cinnamon
1/8 ts Nutmeg
2 cn Crescent Rolls
2 tb Margarine or butter; melted
Glaze
1/2 c Powdered sugar
1/4 ts Maple extract
2 tb Milk

Heat oven to 375~. Lightly grease 1 large or 2 small cookie sheets. In
small bowl, combine pecans, sugar, cinnamon, and nutmeg; mix well. Separate
dough into 8 rectangles; firmly press perforations to seal. Brush each
rectangle with margarine. Sprinkle 1 tbls sugar-nut mixture evenly over
each rectangle, pressing in lightly. Starting at longer side, roll up each
rectangle, pressing in lightly. Starting at longer side, roll up each
rectangle, pinching edges and ends to seal. With sharp knife, cut a roll in
half lengthwise, forming 2 strips. With cut side up, carefully overlap
strips two times to form a twist. Press to seal cut ends together. Place on
greased cookie sheet. Repeat with remaining rolls. Sprinkle with any
remaining sugar-nut mixture. Bake at 375~ for 10-15 minutes or until golden
brown. In small bowl, blend all glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over warm rolls.
Note: After rolling, I find it the rolls are easier to cut if you
refrigerate them 5 minutes or so before cutting and braiding. Also, I've
made them up to the cutting point the night before, covered and
refrigerated them, and cut, twisted, and baked them in the morning, just to
save a few extra minutes.

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