Heat oven to 350 F. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly. Remove dough from cans; do not unroll. Cut each roll into four slices. Arrange eight slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. Bake at 350 F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN. (004410) Copyright 1997 The Pillsbury Company Notes: Sunday, December 21, 1997 3:20 AM Busted by Barb at Possum Kingdom by Pillsbury Solutions [email@example.com] Recipe by: Lois Ann Groves, Texas Posted to MC-Recipe Digest V1 #961 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 29 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 55.2mg||1 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 27.2g|
|Protein 0.4g||1 %|
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Calories per serving: 136
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