One tube (8 ounces) crescent roll dough

1 egg

1 tablespoon butter, softened

1/2 cup sugar

1/2 cup corn syrup (dark or light)

1/2 teaspoon vanilla extract

1/2 - 2/3 cup chopped pecans

Preheat oven to 375 degrees F.  Butter a 9" x 13" pan.  Unroll dough in once piece and place in the bottom of the pan.  With your fingers, press the seams closed and cover the bottom of the pan with the dough, coming up a little on the sides.  Bake 5 minutes to set.

Meanwhile, in a medium bowl, mix together remaining ingredients.  Spread mixture evenly on top of the partially cooked dough almost to the edge.  Return to oven for 20 - 25 minutes, or until brown and bubbly.  Let cool completely before cutting into squares.  Makes about 20.  Freezes well.