MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Crescent-Sheet Pumpkins
 Categories: Squash, Cheese, Herbs, Breads
      Yield: 16 Servings

   1 1/2 c  Canned pumpkin
     1/2 c  Cream cheese; softened
     1/2 c  Light brown sugar; packed
       1 lg Egg
       3 ts Ground cinnamon
     1/2 ts Grond ginger
     1/2 ts Nutmeg
     1/4 ts Ground allspice
       2 ts Vanilla extract
      16 oz Refrigerated crescent roll
            - dough (2 tubes)
       1    Roll kitchen twine; about 1'
            - per pumpkin
       4 tb Unsalted butter; melted
      16    Pretzel rods (sticks)

  Set oven @ 375°F/190°C and line a sheet pan with parchment paper.

  In a medium bowl, beat together pumpkin, cream cheese, and brown
  sugar until combined, 1 to 2 minutes. Beat in egg, cinnamon,
  ginger, nutmeg, allspice, and vanilla until just combined.

  Unroll crescent-roll dough and separate into 8 rectangles. Pinch
  together perforations between triangles, then halve each rectangle
  to make 16 squares total.

  Put a square in your palm, gently stretch dough on all sides, then
  drop 2 tb pumpkin mixture into center. Pinch together corners to
  seal, then roll gently between your palms to form a ball. Transfer
  sealed side down to prepared sheet pan. Repeat with remaining dough.

  Wind a long piece of kitchen string around each ball to create
  8 pumpkin "ribs." Brush with melted butter. Bake until golden
  brown, 20 to 25 minutes. Remove from oven and let cool on sheet pan
  10 to 15 minutes.

  Gently remove string, then insert a pretzel into each pumpkin's
  top. Serve immediately.

  Recipe FROM: https://schnucks.com

  Uncle Dirty Dave's Archives

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