Sweet Pumpkin Turnovers

• 1 can (8 Oz. Can) Crescent Roll Dough
• 1/2 cans Pumpkin Puree (15 Oz. Can)
• 1 teaspoon Pumpkin Pie Spice
• 1/3 cups Sugar, Plus 2 Tablespoons
• Sprinkles Of Brown Sugar
• 1 whole Egg White
• 1 Tablespoon Water

1. Preheat oven to 350 degrees.
2. In a small bowl, mix the pumpkin puree, pumpkin pie spice and sugar. Set aside.
3. Open crescent rolls and lay them flat on a floured surface. Roll it out to about 12" x 12". Using a pizza roller, make three vertical slices, each 3" apart, then three horizontal slices, also 3" apart. This will leave you with sixteen 3" x 3" squares.
4. Sprinkle the dough with some of the brown sugar and spoon approximately 1 tablespoon of the pumpkin mixture into the center of each square.
5. Fold to make a triangle and crimp edges with a fork. It's okay if they don't close all the way or stay tight. The dough will puff in the oven and make the turnovers open a little anyway. (You can be more precise about it, but the mixture doesn't run, so I never care too much!)
6. In another bowl, mix the egg white and water and brush over top of the turnovers. Sprinkle with more brown sugar.
7. Transfer to a parchment-lined baking sheet and cook for 15 minutes, or until golden brown. Serve and enjoy!

crescent roll dough, pumpkin puree, pie spice, sugar, sprinkles, egg white, water

Taken from tastykitchen.com/recipes/desserts/sweet-pumpkin-turnovers/ (may not work)