Pumpkin cream cheese rollsSubmitted by santonacci
Makes 8 servings
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pumpkin rolls with cream cheese using canned crescent rolls
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Ingredients
| 8 |
servings reduced fat Pillsbury crescent rolls |
| 1/2 |
cup fat free cream cheese |
| 1/2 |
cup canned pumpkin |
| 2 |
teaspoons pumpkin pie spice |
| 4 |
servings equal |
| 2 |
teaspoons vanilla |
Directions
- Preheat oven to 375 F.
- Roll can of crescent rolls out on a cookie sheet. Seal perforations.
- Mix 2 packets of equal and 1 teaspoon vanilla with cream cheese. Spread evenly over dough sheet.
- Mix 2 packets of equal, 1 teaspoon vanilla, and pumpkin pie spice with pumpkin. Spread evenly over cream cheese.
- Roll dough jelly roll style on cookie sheet. Cut into 8 rolls.
- Place rolls in muffin tins sprayed with Pam.
- Bake 16 minutes, or until dough is browned and done in the center.
Categories
Dessert, Thanksgiving, Bake
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Serving Size 59.8g |
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Amount Per Serving |
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Total Carbohydrates 15.0g 5%
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| Vitamin A 50% |
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Vitamin C 1% |
| Calcium 3% |
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Iron 6% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
D- |
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Good points
Very low in cholesterol
Very high in vitamin A
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Bad points
High in sodium
Contains alcohol
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