MINI FALL PUMPKIN PIE CROISSANTS<\/p>\n
These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:<\/p>\n
4 oz. (1\/2 block) of softened cream cheese
\n1 cup of canned pumpkin (not pumpkin pie filling)
\n1 \u2013 2 T pumpkin pie spice (adjust to taste)
\n3 \u2013 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)<\/p>\n
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
\nMix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it! <\/p>\n
Bake at 375* for about 13-15 minutes (this time is for on a baking stone) \u2013 you want them to be lightly browned and the dough baked through.<\/p>\n","protected":false},"excerpt":{"rendered":"
MINI FALL PUMPKIN PIE CROISSANTS These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of … Continue reading