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This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio
Nutritional Facts 1 crescent roll equals 156 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 106 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Pumpkin-Filled Crescent Rolls in Taste of Home October/November 2010, p100
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Reviewed on Dec. 03, 2011 by mskrn8
these are fantastic!!!!!!!!!!!!!!
Reviewed on Nov. 28, 2011 by kristinscotth
I'm not gonna lie... I was skeptical that crescent rolls with a pumpkin filling would be as good as everyone was saying. BUT, I wanted to make some type of special roll for Thanksgiving, since my little boys are pretty picky, but they always love the breads I make, so that's why I gave these a chance. They were de-LISH! I will admit that these were the ugliest crescents I've ever shaped. The dough was so soft. I only added 3 3/4 cups flour, so I will definitely add the whole 4 cups next time. I just wasn't sure, since I knew this was supposed to be a soft dough. Also, I had a little more success rolling out the dough when it came straight from the fridge. I found that letting it sit for an hour at room temp made the dough too difficult to work with... at least for me. Maybe having more flour in the dough next time will make that better. I also followed the suggestions of some others who reviewed this recipe by rolling the dough onto a pastry board sprinkled with powdered sugar. I liked that. The dough was very tender and had an excellent flavor. I also made a second filling--a cranberry cream cheese one. I mixed together 4 oz of softened cream cheese, 2 Tbsp of white sugar, and 1/4 cup dried cranberries that I re-hydrated for 5 minutes by pouring 1 1/2 cups of boiling water over them. That filled about 13 of the crescents. I liked that cream cheese filling even better than the pumpkin, but both made very yummy rolls. I will be making these again.
Reviewed on Oct. 09, 2011 by hoovkl01
This recipe was wonderful! My picky 6 year old ate 2 and was asking for more!
Reviewed on Oct. 05, 2011 by Brenda D
Yum, yum and YUM again. This recipe was great and can easily be changed to accomindate so many different tastes. Even my picky eater enjoyed these little bites of heaven. I really liked the comment about rolling the dough out with powdered sugar and using peach filling. Thanks for sharing!
Reviewed on Oct. 04, 2011 by wombatt
BECKY6926 2 WILL TAKE CARE OF IT YOU'LL STLL HAVE TO MEASURE IT CAUSE IT WILL BE OVER
Reviewed on Oct. 03, 2011 by ferretmama
This is similar to a recipe that I got from an elderly neighbor many years ago (now I'M the elderly neighbor). Try rolling the dough out with powdered sugar instead of flour and with peach jam for the filling. We love them!!!
Reviewed on Oct. 03, 2011 by sr mary
It is so EASY to make your own pumpkin, and is much better than that canned stuff! Wash and dry a pumpkin, slice in half (leave the seeds & stuff inslde). Rub cut sides with shortening, place cut side down on baking sheet. Bake at 400 degrees until tender (about 1/2 hour for small pumpkin, would take longer for big one). Remove seeds (could toast them if you want). Puree pumpkin pulp in food processor. We prepare several pumpkins at a time and then freeze until ready to use. Yummy!
Reviewed on Oct. 03, 2011 by becky6926
I have not made this recipe. I just wanted to know how many small pkgs of yeast would I need to buy?
Reviewed on Oct. 03, 2011 by wombatt
kermitw67 if you would look alot of us have tryed these. you just wanted to get your digs in too
Reviewed on Oct. 03, 2011 by CaseynBentley
These are incredible! My mouth waters just thinking about them.
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