Butterscotch Breakfast Ring

Butterscotch Breakfast Ring

1 (6 ounce) package butterscotch chips, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup chopped pecans
1 (10 ounce) can refrigerated crescent roll dough
7 teaspoons corn syrup

Preheat oven to 375 degrees
Melt butterscotch chips and butter in the top of a double boiler or in a
bowl in the microwave. Stir until smooth. Remove from heat and whisk in
flour, salt and pecans. Set aside.
Separate crescent roll triangles. On greased cookie sheet, arrange crescent
rolls overlapping edges to form a circle. Long pointed ends of each roll
should point outwards. Spread 2 rounded teaspoons of butterscotch mixture
on each triangle. Roll up triangles, beginning with pointed end of roll.
Slash inside half of each roll.
Bake in preheated oven for 15 minutes, until golden. Remove from oven and
let cool.
While rolls bake, melt remaining butterscotch morsels and corn syrup; mix
well. Drizzle over cooled rolls