This one's from Pillsbury.com. There are main-dish, dessert, and breakfast recipes, too! Thanks for the tip.

The best sticky-bun recipe I found in a collection I'd put together and sent to DD when she was away at school. With this one, you DON'T SEPARATE the dough into triangles. Instead, you just cut the rolled-up dough into as many pieces as you want and lay them on top of melted butter mixed with brown sugar, cinnamon, and chopped nuts. Bake 20 minutes at 375, then cool for only 5 minutes before turning your pan upside down on wax paper. Some of the nuts may get away, but you can put them back on as you transfer the baked buns onto a serving plate.

Prep Time: 30 min

Pack an olive twist into crescent rolls for appetizers Italiano!

Ingredients:

3/4 cup well-drained mixed olives

1 tablespoon olive oil

1/4 teaspoon garlic powder

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg, beaten

2 tablespoons grated Parmesan cheese

Preparation Directions:

1 . Heat oven to 375°F. Lightly grease cookie sheets or spray with nonstick cooking spray. In food processor bowl with metal blade or blender container, combine olives, oil and garlic powder; process with on/off pulses until finely chopped.

2 . Separate dough into 4 rectangles. Press each to form 7x4-inch rectangle; press perforations to seal. Brush dough rectangles with beaten egg. Evenly spread olive mixture on 2 of the rectangles. Top with remaining 2 rectangles, egg-brushed side down; press down.

3 . With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on greased cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese.

4 . Bake at 375°F. for 10 to 13 minutes or until golden brown. Serve warm or cool.