Pumpkin Pie Crescents Food

PUMPKIN PIE CRESCENTS

Steps:

• Preheat oven to 375°F and prepare a parchment-lined pan.
• Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
• Unroll crescents and place 1 slightly heaping tablespoon of pumpkin mix on each crescent.
• Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on the prepared pan.
• Bake 10-12 minutes or until browned.
• Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
• Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.

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.