You might have clicked on this post thinking I might be sharing an amazing recipe for a good roasted turkey …. nnnnnnope! Or you may have arrived here expecting me to talk about Turkish Delight. If so, I love you and Turkish Delight but this post isn’t about that either.
I just figured that with turkey day around the corner for those of us in the true north and not too far away for our friends in Ahmurricka (that’s how it sounds sometimes when y’all say it ) I would share a couple of recipes for some sweet treats.
So, you can whip these up and share them at your Thanksgiving gathering. Or you can stuff your face with them while you figure out the best way to take pictures of them like me. Either way I don’t judge.
If you’re tight on time, I’d suggest the pumpkin pie rolls which take less than 30 minutes (from counter to oven to tummy). Or if you have more time to channel your inner baker, try out these Caramel Apple Crisp Bars from Kraft. Adding some of those maple frost cupcakes I was talking about last week won’t hurt either. The more sweet goodness the merrier!
- 1 540ml can Pumpkin pie filling
- 6 tubes Pillsbury crescent rolls with dough for 8 rolls in each
- 1 can Whipped cream
- Preheat oven to 375°F.
- Open up one tube of dough and unroll on a lightly floured surface.
- Separate triangles and place a tablespoon of pie filling onto the widest part of each triangle.
- Sprinkle cinnamon over each triangle.
- Now, begin to roll the crescents starting with the widest part of the triangle.
- Place each prepared roll on a cookie sheet lined with parchment paper.
- Repeat steps 1-6 for each tube, doing one at a time.
- Bake rolls for 12-15 minutes (until golden brown).
- Allow rolls to cool down a bit before smothering with whipped cream and stuffing them into your pie hole.