Pumpkin Crescent Rolls

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Pumpkin Crescent Rolls

Prep Time: 20 minutes

 

Ingredients

 

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 cup canned pumpkin

3 tablespoons cooking oil

2 tablespoons brown sugar

2 teaspoons granulated sugar

1/4 teaspoon ground cinnamon

 

Directions:

 

1. In a medium mixing bowl combine flour, baking powder, baking soda,

nutmeg, and salt.

2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add

pumpkin mixture to dry mixture, stirring with a fork until combined. Form

into a ball.

3. Line a large baking sheet with foil. Turn dough out onto a lightly

floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in

half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To

shape, begin at the wide end of each wedge and loosely roll toward the

point. Place point sides down, about 2 inches apart, on the prepared baking

sheet. Curve ends of rolls slightly.

4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake

in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve

warm. Makes 16 rolls.

Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer container

or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature

for 2 hours; reheat in a 375 degree F. oven for 3 to 5 minutes.

 

Nutritional facts per serving

 

calories: 80 , total fat: 3g , saturated fat: 0g , cholesterol: 0mg ,

sodium: 60mg , carbohydrate: 13g , fiber: 1g , protein: 1g , starch:

1diabetic exchange

 

 

 

 

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