Pumpkin Cream Cheese Crescents Food

PUMPKIN CREAM CHEESE ROLL

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.

PUMPKIN CREAM CHEESE CRESCENTS RECIPE

Steps:

• Heat oven to 350 degrees. Lightly grease a baking sheet.
• In a small bowl, mix together cream cheese, sugars, cinnamon, and pumpkin.
• Separate dough into 8 triangles.
• In the center of each triangle, spoon a generous tablespoon onto each triangle and roll up starting with the thickest end. Place each one, point side down, on the baking sheet.
• Brush the melted butter over the top of each crescent, and then sprinkle with cinnamon and sugar.
• Bake for 10-12 minutes.