Subj : Spooky Season Goodies -
To   : All
From : Dave Drum
Date : Tue Oct 15 2024 02:17 pm

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Crescent-Sheet Pumpkins
 Categories: Squash, Cheese, Herbs, Breads
      Yield: 16 servings

   1 1/2 c  Canned pumpkin
     1/2 c  Cream cheese; softened
     1/2 c  (packed) light brown sugar
       1 lg Egg
       3 ts Ground cinnamon
     1/2 ts Grond ginger
     1/2 ts Nutmeg
     1/4 ts Ground allspice
       2 ts Vanilla extract
      16 oz (2 tubes) refrigerated 
            - crescent roll dough
       1    Roll kitchen twine; about 1
            - foot per pumpkin
       4 tb Unsalted butter; melted
      16    Pretzel rods (sticks)

  Set oven @ 375ºF/190ºC and line a sheet pan with
  parchment paper.

  In a medium bowl, beat together pumpkin, cream cheese
  and brown sugar until combined, 1-2 minutes. Beat in
  egg, cinnamon, ginger, nutmeg, allspice and vanilla
  until just combined.

  Unroll crescent-roll dough and separate into 8
  rectangles. Pinch together perforations between
  triangles, then halve each rectangle to make 16 squares
  total.

  Put a square in your palm, gently stretch dough on all
  sides, then drop 2 tablespoons pumpkin mixture into
  center. Pinch together corners to seal, then roll gently
  between your palms to form a ball. Transfer sealed side
  down to prepared sheet pan. Repeat with remaining dough.

  Wind a long piece of kitchen string around each ball to
  create 8 pumpkin "ribs." Brush with melted butter. Bake
  until golden brown, 20-25 minutes. Remove from oven and
  let cool on sheet pan 10_15 minutes.

  Gently remove string, then insert a pretzel into each
  pumpkin’s top. Serve immediately.

  RECIPE FROM: https://schnucks.com

  Uncle Dirty Dave's Archives

MMMMM

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