Pumpkin Dinner Crescents Food

PUMPKIN-FILLED CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

QUICK & EASY PUMPKIN CRESCENTS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients; stir in 1/2 teaspoon cinnamon. In another bowl, whisk pumpkin, oil and brown sugar; stir into flour mixture just until moistened., In a small bowl, mix sugar and remaining cinnamon; reserve 2 teaspoons cinnamon sugar for topping. Turn dough onto a lightly floured surface; knead gently 10 times. Divide in half; roll each portion into a 10-in. circle. Brush each circle with 1 tablespoon melted butter; sprinkle with 2 teaspoons cinnamon sugar. Cut each into 8 wedges. Roll up wedges from the wide ends. Place 1 in. apart on a greased baking sheet, point side down; curve to form crescents. Brush tops with remaining butter; sprinkle with reserved cinnamon sugar., Bake 9-11 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

PUMPKIN DINNER CRESCENTS

Steps:

• In large bowl, mix 1 cup of the flour, the yeast, brown sugar, salt and pumpkin pie spice; set aside.
• In 1-quart saucepan, heat water, pumpkin and 3 tablespoons of the butter over medium heat to 120°F to 130°F, stirring occasionally. Add pumpkin mixture and egg to flour mixture. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups flour to make a soft dough that leaves sides of bowl. Place dough on floured surface. Knead 3 to 5 minutes or until dough is smooth and springy.
• Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until double in size.
• Place dough on lightly floured surface. Knead a few times. Shape dough into a ball, then flatten. Roll into 15-inch circle. Spread with remaining 1 tablespoon butter. Cut into 16 wedges. Roll up each wedge, starting at wide end. On ungreased cookie sheet, place rolls with points underneath and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double in size.
• Heat oven to 400°F. Bake uncovered 12 to 15 minutes or until golden brown. Serve warm.

PUMPKIN CRESCENT ROLLS

Steps:

• Preheat oven to 375°F
• In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
• Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
• Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
• Store leftovers covered at room temperature.

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.

MINI PUMPKIN PIE CRESCENTS RECIPE

Steps:

• Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
• Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32
• Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in color.