2 (8-ounce) cans refrigerated crescent rolls
3 tablespoons butter or margarine, melted an divided
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup powdered sugar
2 1/2 teaspoons maple syrup or milk
Unroll crescent rolls and separate each can into 2 rectangles, pressing perforations to seal. Brush evenly with 2 tablespoons melted butter.
Stir together chopped pecans and next 3 ingredients; sprinkle 3 tablespoons pecan mixture onto each rectangle, pressing gently.
Roll up, starting at one long side, and twist. Cut 6 shallow 1/2-inch-long diagonal slits in each roll.
Shape rolls into rings, pressing ends together; place on a lightly greased baking sheet. Brush rings evenly with remaining 1 tablespoon butter.
Bake at 375 for 12 minutes or until rings are golden.
Stir together powdered sugar and maple syrup until glaze is smooth; drizzle over warm rings. Cut rings in half and serve.
