Saturday, August 31, 2013

mini pumpkin pie croissants

Photo: Mini Pumpkin Pie Croissants 2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) ✻ღϠ₡ღ✻ (¯`✻´¯) **Feel free to send me a FRIEND REQUEST or FOLLOW ME. I am always posting awesome stuff!** ✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Re-post ✔Follow me JOIN ME FOR TIPS, MOTIVATION AND ALL NATURAL WEIGHT LOSS, NO PURCHASE EVER REQUIRED TO JOIN, JUST AWESOME PEOPLE SUPPORTING EACH OTHER JOIN HERE...www.facebook.com/groups/losewithcheryleandfriends/


Mini Pumpkin Pie Croissants

2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) ✻ღϠ₡ღ✻

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