Caramel Pumpkin Pie Crescents
Ingredients:
Pumpkin Filling:
1/3 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons sugar
1/2 teaspoon pumpkin pie spice
2 tablespoons caramel topping
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
Topping:
2 teaspoons sugar
1/8 teaspoon pumpkin pie spice
4 teaspoons caramel topping
1/4 teaspoon coarse sea salt
Directions:
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 topping.
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.
