Mini Pumpkin Pie Croissants

Ingredients:

2 tubes of refrigerated crescent rolls.

Pumpkin Pie Filling

1/2 block of cream cheese

1 cup of canned pumpkin (not pumpkin pie filling)

1 tablespoon pumpkin pie spice

3 - 4 tablespoons sugar (granulated or powdered)

Preparation:

These start with 2 tubes of refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissants.  Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part!  Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375 degrees for 15-18 minutes.