Caramel Pecan Kringle

1 cup pecans
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip

For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt

For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.

Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15-20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding more cream if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.

Cool completely. Slice and serve.