1 can (eight oz) refrigerated crescent rolls
three/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, lightly beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake eight minutes.
In the interim, in medium bowl, mix final parts. Pour filling over partly baked crust.
Bake 18 to 22 minutes longer or excluding golden brown.
