Pumpkin Pie Roll-ups
Prep: 15 minutes
Bake: 12 minutes • Serves: 8
1 can (15 ounces) PICS 100% pure pumpkin
1/4 cup plus 2 tablespoons PICS granulated sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground cinnamon
2 cans (8 ounces each) PICS crescent dinner rolls
PICS whipped cream, PICS maple syrup and PICS chopped pecans for serving (optional)
1.Preheat oven to 375°. Spray 2 rimmed baking pans with cooking spray.
2.In medium bowl, stir pumpkin, ¼ cup plus 1 tablespoon sugar, pumpkin pie spice and salt. In small bowl, stir cinnamon and remaining 1 tablespoon sugar.
3.Unroll dinner rolls onto prepared pans; separate into 16 triangles. Spread about 1 tablespoon pumpkin mixture on each triangle; starting at wide end, roll up triangles into crescent shapes. Sprinkle with cinnamon mixture.
4.Bake 12 minutes or until golden brown being careful not to let bottoms brown. Serve immediately with whipped cream, maple syrup and pecans, if desired.
Approximate nutritional values per serving:
259 Calories, 10g Fat (0g Saturated), 0mg Cholesterol,
495mg Sodium, 38g Carbohydrates, 0g Fiber, 4g Protein
Chef Tips:
For easier handling of dinner rolls, keep them refrigerated until ready to open and unroll.
Use leftover filling to flavor pancake or waffle batter; or mix with 1 cup softened cream cheese, 1 cup sour cream and 3/4 cup powdered sugar, and serve as a dip with apple slices and gingersnaps.