MINI PUMPKIN PIE CROISSANTS

MINI PUMPKIN PIE CROISSANTS 2 tubes (8oz) Pillsbury refrigerated crescent rolls 4 oz cream cheese, softened 1 cup of canned pumpkin (not pumpkin pie filling) 1 tablespoon pumpkin pie spice (adjust to taste) 4 tablespoons sugar (granulated or powdered; adjust to taste) Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling: Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375* for about 13-15 minutes – you want them to be lightly browned and the dough baked through.