RECIPES: 11.19.19

Salted Caramel Pumpkin Pie Crescents

Filling:

1/3 c. canned pumpkin (not pumpkin pie mix)

3 Tbsp. sugar

1/2 tsp. pumpkin pie spice

2 Tbsp. caramel topping

1 (8 oz.) can Pillsbury refrigerated crescent rolls

Topping:

2 tsp. sugar

1/8 tsp. pumpkin pie spice

4 tsp. caramel topping

1/4 tsp. coarse sea salt

Heat oven to 375. Line large cookie sheet with cooking parchment paper. In small bow, mix pumpkin, 3 Tbsp sugar, 1/2 tsp. pumpkin pie spice and 2 Tbsp caramel topping. Separate dough into 8 triangles. Spread abut 1 Tbsp. 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 tsp. sugar and 1/8 tsp. pumpkin pie spice. Sprinkle over filled crescents. Bake 10-12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 tsp. caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature. Make 8 servings.