BUTTERSCOTCH CRESCENTS

1/2 cup HERSHEY’S Butterscotch Chips
1/4 cup MOUNDS Sweetened Coconut Flakes
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Powdered sugar

1. Heat oven to 375°F.

2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.