Pumpkin Crescent Rolls

Name: Pumpkin Crescent Rolls
Ingredients: 1 (8 ounce) package cream cheese, softened; 1 (15 ounce) can pumpkin puree (about 2 cups); 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk); 2 tablespoons all-purpose flour; 2 tablespoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup pecans, finely chopped; 4 (8 ounce) packages refrigerated crescent dinner rolls; 1/2 cup granulated sugar

9 ingredients

5 steps

Ingredients

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin puree (about 2 cups)
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent dinner rolls
1/2 cup granulated sugar

Directions

1

Preheat oven to 375°F
2

In large bowl, blend cream cheese, pumpkin, EAGLE BRAND(R), flour and spices until combined and smooth.
3

Unroll crescent rolls; separate and lay flat. Evenly spread 11/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
4

Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
5

Store leftovers covered at room temperature.