Pumpkin Cream Cheese Dumplings
Found on the Pillsbury recipe site
1/4 Cup packed brown Sugar
1/4 cup granulated sugar
1 Tsp Pumpkin Pie spice
1/3 cup butter
1 can crescent rolls
1/2 Cup canned pumpkin (NOT pumpkin pie mix)
2 oz of cream cheese, cut into 8 pieces
3 TBL apple juice
1) Heat oven to 350*.  Spray 8-inch square (2 quart) glass baking dish with cooking spray.
2) In small bowl, mix brown sugar, granulated sugar and pumpkin pie spice.  Cut in butter, using a pastry blender or fork, until mixture is crumbly.  Set aside.
3) Separate crescent rolls into 8 triangles.  Spread 1 tablespoon of the pumpkin on widest side of the triangle.  Sprinkle with 1 tablespoon sugar mixture.  Place cream cheese piece on wide side, and roll to opposite point, tucking in ends.  Repeat for all triangles (7 times).  Sprinkle remaining sugar mixture over crescents.  Pour apple juice over crescents.
4) Bake 27-32 minutes or until crescents are golden brown and baked through.  Let stand 10 minute before serving.
Note: I only have a 9X9 glass dish and it worked great for the recipe.  We only eat one, each, it is rich!  Zap in microwave for 10-15 seconds when eating as a leftover!