Pumpkin Chocolate Strudel

• 1 (4 ounce) package cream cheese
• 1 egg yolk
• 1 egg yolk (mixed with some water for an egg wash)
• 13 cup granulated sugar, plus more for sprinkling dough
• 1 teaspoon vanilla
• 12 teaspoon ground cinnamon
• 12 cup canned pumpkin (not pumpkin pie mix)
• 14 cup miniature semisweet chocolate chips
• 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on package (2 crusts)
• 12 cup pecans, chopped and toasted
• powdered sugar, for topping

1. Preheat oven to 375F and line a large cookie sheet with parchment paper.
2. In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
3. Stir chocolate chips into cream cheese mixture and chill 10 minutes.
4. On a cutting board, unroll one pie crust.
5. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
6. Starting at filled edge, roll dough into a log and place log on cookie sheet.
7. Repeat with remaining crust and filling to make a second roll.
8. Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
9. Bake 30 to 40 minutes until crisp and golden brown.
10. Cool 5 minutes, and sprinkle rolls with powdered sugar.

cream cheese, egg yolk, egg yolk, sugar, vanilla, ground cinnamon, pumpkin, chocolate chips, boxpillsbury, pecans, powdered sugar

Taken from www.food.com/recipe/pumpkin-chocolate-strudel-401616 (may not work)