Ingredients
1 tube (12 ounces) large refrigerated buttery crescent rolls1 carton (7-1/2 ounces) spreadable brown sugar and cinnamon cream cheese1/3 cup butterscotch-caramel ice cream topping1/2 cup chopped pecans1/3 cup packed brown sugar1/4 cup all-purpose flour2 tablespoons cold butter1 large egg, beaten
Preparation
Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans.
On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture.
Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.
