Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.

In a small bowl, thoroughly mix together the light brown sugar and apple pie spice. Set the mixture aside; this will be used to sweeten and flavor the crescent rolls.

Melt the unsalted butter and then toss the Granny Smith apple slices in the melted butter to coat them thoroughly. Set the buttered apple slices aside for assembly.

Unroll the crescent roll dough and separate it into triangles. Arrange the triangles on the prepared parchment-lined baking sheet. Evenly sprinkle the brown sugar and apple pie spice mixture from Step 2 over each triangle. Next, sprinkle the chopped pecans on top. Place a buttered apple slice (from Step 3) on the wide end of each dough triangle and roll it up, encasing the apple. I like to make sure the apple is tightly wrapped for a snug bite.

Brush the tops of each rolled crescent with any remaining melted butter. Lightly dust the tops with the additional apple pie spice for extra aroma and warmth. Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Let cool for 5 minutes before serving. For an extra touch, I sometimes serve these with a scoop of vanilla ice cream while they're still warm.