butterscotch breakfast ring

Ingredients

• Servings: 8
• 1 (6 ounce) package butterscotch chips, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup chopped pecans
• 1 (10 ounce) can refrigerated crescent roll dough
• 7 teaspoons corn syrup

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. stir until smooth. remove from heat and whisk in flour, salt and pecans. set aside.
• separate crescent roll triangles. on greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. long pointed ends of each roll should point outwards. spread 2 rounded teaspoons of butterscotch mixture on each triangle. roll up triangles, beginning with pointed end of roll. slash inside half of each roll.
• bake in preheated oven for 15 minutes, until golden. remove from oven and let cool.
• while rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. drizzle over cooled rolls.