Since we’re welcoming fall and all of it flavors, I figured it would be best to turn this summer dessert or breakfast pastry into fall acceptable. All the usual suspects are still there – crescent rolls, cream cheese (none of that faux-reduce kind either), butter, cinnamon, and sugar.
Total Time
17min
5.0
1 Rating
Author: Climbing Grier Mountain
Servings:
8
Ingredients
•
2
pckg
Crescent Roll Dough
•
1/3
cup
Cream Cheese
, room temperature
•
1/3
cup
Canned Pumpkin Purée
•
1
Tbsp
Simply Organic Cinnamon, Ground
•
1
Tbsp
Granulated Sugar
•
1
Tbsp
Unsalted Butter
, melted
Cooking Instructions
1.
Open Crescent Roll Dough (2 pckg) and separate dough into 8 triangles.
2.
Spread a teaspoon of Cream Cheese (1/3 cup) onto each triangle.
3.
Then spread about a teaspoon of Canned Pumpkin Purée (1/3 cup) onto each triangle.
4.
Roll each triangle into a crescent form.
5.
Brush each top with Unsalted Butter (1 Tbsp) and garnish with Simply Organic Cinnamon, Ground (1 Tbsp) and Granulated Sugar (1 Tbsp).
6.
Place crescents onto a baking sheet. Repeat with second package.
7.
Bake for about 10 to 13 minutes or until golden brown!
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
156
FAT
9.3 g
PROTEIN
2.0 g
CARBS
15.5 g
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