So, you’re in charge of bringing or making the rolls for Thanksgiving dinner? Turn an afterthought into a total scene stealer with these pumpkin pie filled crescent rolls!
I used canned pumpkin, light ricotta, sugar and spice to Thanksgiving-up a plain carton of refrigerated crescent rolls. The result is a light, flaky, pumpkin-ey bite that will really have the Pillsbury Dough Boy in stitches! This recipe won’t add much extra work to your load of turkey, dressing and sides. You can even prepare the filling ahead of time and then just slather it on when you need to throw the crescents in the oven. It’s literally as easy as 1-2-3… here’s how:
1 can of crescent rolls
1/2 cup of pumpkin
1/4 cup light ricotta cheese
1 tablespoon brown sugar
1 tablespoon sugar
1/2 teaspoon cinnamon
1. Set oven to 375. In a small bowl, mix together pumpkin, ricotta, sugars and cinnamon.
2. On a baking sheet, unroll crescent dough into the pre-cut triangles and spoon a layer of pumpkin mixture across the triangle. Roll crescent as normal and sprinkle the top with more cinnamon.
3. Bake crescent for 10-12 minutes until golden as noted on the packaging.