Pumpkin mini croissants

By MrAntman

Use 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2 to make 32 mini croissants. Each croissant will get a generous teaspoon of the luscious cream cheese pumpkin pie filling.

Ingredients

• 4 oz. (1/2 block) of softened cream cheese
• 1 cup of canned pumpkin (not pumpkin pie filling)
• 1 – 2 T pumpkin pie spice (adjust to taste)
• 3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Preparation

Step 1

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.