Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine granulated sugar, light corn syrup, melted unsalted butter, pure vanilla extract, and the beaten large egg. Set aside about 2 tablespoons of this mixture for glazing later.

Add the chopped pecans to the bowl with the filling mixture, stirring gently until they are fully coated.

Unroll the refrigerated crescent dough and separate it into individual triangles. Place 2-3 tablespoons of the pecan filling at the wide end of each triangle and roll tightly.

Place the rolled crescent rolls on the prepared baking sheet and bake for 8 minutes until they just start to set.

Remove the crescent rolls from the oven and brush the reserved sugar mixture on top of each roll. Return them to the oven for an additional 5 minutes.

Consider sprinkling additional chopped pecans on top of the rolls just a minute before they come out of the oven.

Let your Pecan Pie Crescent Rolls cool for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.