Pumpkin Pie Croissants
1 - 8oz. package of Cream Cheese, softened
1 - 15oz. can of Pumpkin, about 2 cups.
1 - 14oz. can of Sweetened Condensed Milk
2 TBS Flour
2 TBS Cinnamon
1 tsp Pumpkin Pie Spice
1 C finely chopped Pecans
4 - 8oz. packages of Pillsbury refrigerated Crescent Rolls
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Sheet Pan lined with Parchment Paper.
Unroll the Crescent Rolls and separate them.
In a medium mixing bowl:
Pumpkin Pie Spice
Spread 1 1/2 TBS of the filling evenly over each triangle of dough.
Evenly sprinkle some chopped Pecans over the filling.
Roll each piece of dough beginning at the widest end to form the Croissant.
Sprinkle the top of each roll with a bit of granulated Sugar.
Bake for 11 - 13 minutes until golden brown.
Another option is 1 TBS of Nutella topped with Chopped Pecans.
(I refrigerate the Nutella before making these)
Dust with Confectioner's Sugar to serve.
Peace in the Kitchen!