Cookies'n Crescent Sweet Rolls

1 can (235 g) Pillsbury* Crescents
1/3 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip Cookies
1/4 cup (50 mL) chopped pecans

Glaze
2/3 cup (150 mL) icing sugar
3-4 tsp (15-20 mL) milk
1/4 tsp (1 mL) vanilla

Heat oven to 350°F (180°C). Lightly spray 9-inch (23 cm) round baking pan or glass pie

plate with non-stick cooking spray. Separate crescent dough into 2 long rectangles. Overlap

long side 1/2- inch (1 cm) to form 1 large rectangle. Press seam and seal perforations. Spoon

small amounts of cookie dough evenly over crescent dough; press to evenly cover. Sprinkle with pecans.
Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut into 12 pieces. Arrange pieces

cut side up in pan. Bake for 28 to 35 minutes or until golden brown. Cool for 15 minutes.
Combine all glaze ingredients, adding enough milk for desired drizzling consistency.

Drizzle over warm rolls. Serve warm.
Makes: 12 servings

Do-Ahead Tip: Assemble, refrigerate up to two hours before baking.