Pumpkin Crescent Rolls

• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin puree (about 2 cups)
• 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
• 2 tablespoons all-purpose flour
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup pecans, finely chopped
• 4 (8 ounce) packages refrigerated crescent dinner rolls
• 1/2 cup granulated sugar

1. Preheat oven to 375u0b0F
2. In large bowl, blend cream cheese, pumpkin, EAGLE BRAND(R), flour and spices until combined and smooth.
3. Unroll crescent rolls; separate and lay flat. Evenly spread 11/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
4. Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
5. Store leftovers covered at room temperature.

cream cheese, pumpkin puree, condensed milk, flour, ground cinnamon, pumpkin pie spice, pecans, rolls, granulated sugar

Taken from www.food.com/recipe/pumpkin-crescent-rolls-189487 (may not work)