They are tasty, not too sweet and full of pumpkin goodness. You can eat them for breakfast or for a dessert.
If you’re planning to cut back on sugar, pumpkin crescent rolls are the way to go. They’ve got much less sugar than traditional pumpkin desserts, but they still taste sweet & buttery. It turns out that soft cheese & pumpkin puree make a very subtle and satisfying combo.
-Crescent Rolls Dough In a Can
-pumpkin puree (1/3 of a 15 Oz./425 ml can)
-soft cheese (around 7 teaspoons)
-1 teaspoon of cocoa powder
-3 teaspoons of sugar
-water 50 ml
Makes 6 rolls.
Mix pumpkin puree with sugar and cocoa powder.
Pour 50 ml of water into the pot, add pumpkin puree and cook on a small fire stirring continuously. Bring pumpkin mix to the boil, turn off the stove and let it cool to room temperature.
Open Crescent Rolls dough can. Divide dough into the triangles (you can use any other roll-up dough and cut it into the triangles).
Spread pumpkin puree onto the dough pieces
(approx one or two tablespoons onto each piece, depending on the triangle sizes) and add a dollop (1 or 2 teaspoons) of soft cheese on top of each slice. Don’t use too much filling, as it will leak.
Preheat oven to 350°F (170°C). Roll dough into crescent rolls (as instructed on the can). Put rolls onto the baking tray layered with wax paper or baking parchment, leave 2-3 cm space between each roll and bake them for around 10 to 15 minutes. Baking times may vary depending on the dough you’re using.
Please make sure to read the instructions on the packaging regarding preheating the oven and baking time.
Lay baked rolls onto a cooling rack, let them cool for 10 to 15 minutes and dig in!