| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pumpkin Filled Crescent Rolls

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can sweetened condensed milk
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans or walnuts, finely chopped
4 (8-ounce) packages refrigerated crescent rolls
1/2 cup granulated sugar

1. Preheat oven to 375°F (190°C).
2. In large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
3. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle with 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. Sprinkle tops of rolls with sugar.
4. Bake for 11 to 13 minutes or until slightly golden brown.
5. Store covered at room temperature.

Makes 32 rolls.

||| Save this Recipe on Delicious |||