°1 box of croissants (they now make it without seams)
°1/2 cup chopped pecans
°1/2 cup sugar
°1/2 cup corn syrup
°2 tsp butter or margarine, melted
°1 tsp vanilla
°1 egg, beaten
Heat oven to 350°F.
Unroll dough and press bottom and 1/2 inch up sides of 9 x 13 inch pan. Press the perforations firmly to seal. Cook 8 minutes.
Meanwhile, in bowl, combine rest ingredients. Pour the filling over the partially baked crust. Bake an additional 18-22 minutes or until golden brown (mine took exactly 20 minutes).
Cool totally, about 1 h, & cut to bars.
Baking Stromboli as directed on back of pizza dough you are using.