---------- 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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