Pumpkin Cream Cheese Crescents
- 1/2 cup pumpkin puree
- 1/3 cup cream cheese; softened
- 2 TBS. sugar or Splenda
- 1/2 teaspoon pumpkin pie spice
- Cinnamon/sugar mixture
- 1 egg; beaten
- 1 container refrigerator crescent rolls
In a mixing bowl, combine the pumpkin puree with the softened cream cheese.
Add the sugar and pumpkin pie spice.
Unroll the refrigerator crescent rolls and separate each one.
Spread about 1 TBS of the pumpkin puree/cream cheese mixture on each crescent roll.
Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper.
Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
Bake in 425 degree oven for 9 - 10 minutes or until the crescent rolls are golden brown.
Let cool slightly before enjoying.
Spread the pumpkin cream cheese mixture on each crescent roll...
Brush each crescent roll with beaten egg and sprinkle with cinnamon/sugar...
Bake in a 425 degree oven for 9 to 10 minutes...
AND I had extra pumpkin/cream cheese filling leftover! I just enjoyed that as a special treat with a spoon! But you could use TWO tubes of crescent rolls.
Enjoy your day!