In a small mixing bowl, combine the finely chopped pecans, packed light brown sugar, melted unsalted butter, large egg yolk, vanilla extract, and a pinch of salt. Whisk until well combined and the mixture forms a thick, sticky paste. Set aside.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the can of refrigerated crescent roll dough onto your prepared baking sheet. Separate the dough into 8 triangles along the perforations.

Place about 1-2 teaspoons of the pecan pie filling onto the wide end of each crescent roll triangle.

Starting from the wide end, carefully roll up each crescent roll, tucking in any filling that tries to escape, until you reach the pointed tip. Gently curve into a crescent shape.

Arrange the filled crescent rolls on the prepared baking sheet, ensuring they are not touching. Bake for 10-14 minutes, or until golden brown and puffed.

Remove from the oven and let cool slightly on the baking sheet while you prepare the glaze.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a tiny bit more milk (1/4 tsp at a time) until it reaches a drizzling consistency. If it's too thin, add more powdered sugar.

Drizzle the glaze over the warm Pecan Pie Crescent Rolls before serving. Serve warm and enjoy!