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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 Oct. 02, 2011 by rstroud
Awesome and quick. And by the way gigimarie, your recipe and this recipe are two totally different recipes, quit doggin this one. I work 40 hours a week with long commutes and feed a family of 5 and take care of my 90 year old mother. Anything that's quick and tastes great gets my thumbs up.
Reviewed on Oct. 02, 2011 by pookie56
great morning snack with a friend
Reviewed on Oct. 01, 2011 by wombatt
They are wonderful
Reviewed on Oct. 01, 2011 by iteach5
This recipe sounds yummy! I can hardly wait to make it. I am particularly delighted to find a recipe for homemade crescent rolls since I am a label reader and shy away from added chemicals and hydrogenated oils often found in store-bought products.
Reviewed on Oct. 01, 2011 by Sharen73
Easy from scratch! Delicious with pumpkin and I can't wait to make these with lemon or lime curd! I think they will become a family favorite. I will try with some whole wheat flour also.
Reviewed on Oct. 01, 2011 by Specialgram
I am glad someone tried them with the store bought crescent rolls. I plan to make them using her idea.
Reviewed on Oct. 01, 2011 by gigimarie
I'm sorry, Aseleener, but there is nothing like homemade yeast rolls. So many of us are accustomed to eating pre-packaged, chemical-laden food that we think it's "just as good." I couldn't disagree more. Although homemade yeast breads are time-consuming, their flavor is beyond compare and they are much more healthful. I have cooked and baked from scratch my entire married life (27 years) and everyone in my family is thin and healthy. I have no proof, of course, but I believe that baked goods made from scratch are much better for us than their factory-made counterparts. I'm looking forward to trying this recipe. The combination of yeast rolls and pumpkin filling sounds delicious!
Reviewed on Oct. 01, 2011 by Bleugerman
These are absolutely wonderful. Thanks for the great recipe. I would consider making them with store bought rolls only if I was in a huge hurry. Otherwise, you can't beat having these freshly made rolls. I am looking forward to trying other fillings.
Reviewed on Oct. 01, 2011 by Regi M
While I have used store bought cresent roll dough in the distant past, one look at the list of "ingredients" (on the packaging), now that I've become way more conscious of all the chemicals and "bad" oils and the harm they do, I'd much rather make these from scratch!!! Besides, I love baking/cooking and the satisfaction that comes from doing it all myself. My family loves anything with pumpkin and these were a real hit! Always welcome new ways to use ingredients. Thanks Gary.
Reviewed on Oct. 01, 2011 by plytmkutr
Glad to hear it works with store bought rolls. I was thinking of trying that
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