Check out what my friends at Pillsbury had to say about these salted caramel pecan pie crescents:
This was really good. I made exactly as directed and my husband who is not a dessert or pumpkin person said it was the best dessert I ever made. Definitely will be making this again in the future.
It really is the perfect combo isn’t it? No one in my family could stop eating these. They disappeared faster than you can say “The Great Pumpkin Charlie Brown!” Give them a try and see for yourself, whether they are for your immediate family or a group of friends they will thank you profusely!
Ingredients
Pumpkin Filling:
1/3 cup Libby canned pumpkin (not pumpkin pie mix)
3 tablespoons Domino sugar
½ teaspoon pumpkin pie spice
2 tablespoons caramel topping
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Topping
2 teaspoons Domino sugar
1/8 teaspoon McCormick pumpkin pie spice
4 teaspoons caramel topping
¼ 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.
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Quick Tip: Make up the filling up to a day ahead of time and keep it in the refrigerator, covered.
Thank you to Pillsbury for this awesome recipe!
