Here is a good recipe for that Thanksgiving Day buffet table. Quick and easy !

PUMPKIN CRESCENT ROLLS

Serves: Makes 32 Pieces Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 30 Minutes

 INGREDIENTS:

•1 (8 ounce) package cream cheese, softened
•1 (15 ounce) can pumpkin puree (about 2 cups)
•1 (14 ounce) can sweetened condensed milk (NOT evaporated milk, I use Eagle Brand)
•2 tablespoons all-purpose flour
•2 tablespoons ground cinnamon
•1 teaspoon pumpkin pie spice
•1 cup pecans, finely chopped
•4 (8 ounce) packages refrigerated crescent dinner rolls
•1/2 cup granulated sugar

PROCEDURE:

•Preheat oven to 375 degrees
•In large bowl, blend cream cheese, pumpkin, condensed milk, flour and spices until combined and smooth.
•Unroll crescent rolls; separate and lay flat.
•Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough.
•Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
•Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.

Enjoy the holiday!
Chef Phil

Not sure whether to call these an appetizer, dinner roll or a cookie . . . but I will call them “good eats”.