Pumpkin Cheesecake Crescents

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I had every intention of making pumpkin cheesecake croissants.

Really I did.
They have been in my notes for months, waiting for pumpkin season.

I used to make croissants a lot.
They may take a LONG time, but they are delicious!!
And truthfully, I love spending my day in a nice quiet kitchen.

Then, life got in the way, and the croissants were not going to happen.

Thank goodness for Trader Joe’s crescent rolls.

Someday, I’ll get around to making the real deal again.
Today, the tube is it:)

The filling couldn’t be simpler -
combine equal parts pumpkin butter and whipped cream cheese

{we LOVE the leftovers as a dip for fruit or graham crackers}

 spread 1 tbsp of filling in each roll
roll up
bake @350 for 15 minutes

Certainly much easier than croissants, and for busy days like today, easy wins

Enjoy!

Comments

  1. says

    I have read recipes before for croissants and they seem like they take forever. I love the idea of using crescents – much easier. These sound fabulous.

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