Rum Crescents

• 1/2 cup firmly packed brown sugar
• 1/4 cup chopped nuts
• 1/2 tsp rum flavoring
• 2 cans (8-oz each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
• 1/4 cup butter or margarine, melted

Topping:

• 1/4 cup butter or margarine
• 1/2 cup firmly packed brown sugar
• 2 tsp flour
• 1 Tbsp milk
• 1/2 tsp rum flavoring

Glaze:

• 1/2 cup sifted powdered sugar
• 2-3 tsp milk
• 1/4 tsp rum flavoring

Heat oven to 375 degrees. Prepare Topping. Spoon about 2 tsp of Topping into 16 deep ungreased muffin cups. Combine brown sugar, nuts and flavoring; set aside. Separate crescent dough into 16 triangles. Use half the melted butter to brush triangles; sprinkle each with about 1 Tbsp sugar mixture. Roll up; start at shortest side of triangle and roll to opposite point. Cut rolls in half crosswise; place, cut side down, in prepared muffin cups. Brush tips with remaining butter. Bake for 15-20 minutes until golden brown. Immediately invert pan to remove rolls. If desired, drizzle top of rolls with Glaze. Serve warm or cool.

Topping: In small saucepan, combine Topping ingredients. Cook over medium heat until mixture comes to a rolling boil.

Glaze: In a small bowl, combine all ingredients; blend until smooth.

NOTE: Place pan on foil or cookie sheet during baking to guard against spillovers. If you wish to make ahead, cover and refrigerate up to 2 hours before baking, then bake as directed. You may also reheat, wrapped in foil, in 375 degree oven for 8-10 minutes until warm. One Tablespoon rum can be used for rum flavoring in brown sugar-nut mixture. Omit rum flavoring in Topping.