Salted Caramel Pumpkin Pie Crescents

IngredientsPumpkin Filling

• 1/3 cup canned pumpkin (not pumpkin pie mix)
• 3 tablespoons sugar
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons caramel topping
• 1can (8 oz) Pillsbury™ refrigerated crescent rolls

Topping

• 2 teaspoons sugar
• 1/8 teaspoon pumpkin pie spice
• 4 teaspoons caramel topping
• 1/4 teaspoon coarse sea salt

Intruksi 

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel toppin
• Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
• Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
• Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Expert  tip

• You can prepare the filling up to a day in advance and keep covered in the refrigerator.
• The crescent rolls can be prepared up to 2 hours in advance, covered with plastic wrap and refrigerated before baking.

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