1 egg, mixed with 1 tablespoon of water to make an egg wash
1 tablespoon turbinado sugar, optional
Preheat your oven to 375F and line a large baking sheet with parchment paper.
Unroll each of the crescent dough rolls onto a work surface, spread both evenly with the butter, and separate into eight triangles each.
In a small bowl, combine the pecans, dried cranberries, brown sugar, cinnamon, ground clove (if using), and a pinch of salt. Sprinkle about a tablespoon of this mixture evenly onto each triangle. Lay a piece of sliced pear along the bottom edge of each triangle and roll up into straight little croissants/crescents.
Place your rolls onto the prepared baking sheet, brush with a little egg wash, and, if using, sprinkle each with a pinch of turbinado sugar. Pop into your preheated oven for 11 – 13 minutes or until golden brown and delicious.
Allow the crescents to cool slightly on the baking sheet then remove to a cooling rack. Serve warm.