Mini Pumpkin Pie Croissants

• 0.5 (4 ounce) package of softened cream cheese
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 -2 tablespoon pumpkin pie spice (adjust to taste)
• 3 -4 tablespoons sugar (granulated or powdered, adjust to taste if you want the filling sweeter)
• 2 (8 count) packages Pillsbury Refrigerated Crescent Dinner Rolls

1. 1. Preheat oven to 375*.
2. 2. Roll out each crescent doll triangles.
3. 3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. 4. Roll up each triangle from large end to short end.
5. 5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. 6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.

cream cheese, pumpkin, pumpkin pie spice, sugar

Taken from www.food.com/recipe/mini-pumpkin-pie-croissants-490708 (may not work)