Pumpkin Pie Rolls
3/4 cup pumpkin puree
1/2 cup granulated sugar, divided
1 teaspoon pumpkin pie spice
1 large egg
2 cans Crescent Roll Dough (16 rolls total)
1 teaspoon cinnamon
3 tablespoons butter, melted
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Stir together pumpkin puree, 1/4 cup sugar, pumpkin pie spice, and egg in a medium bowl.
Unroll crescent roll dough and separate into triangles.
Place about 2 teaspoons of pumpkin mixture in the large end of each triangle. Roll up and fold the ends under to seal. Place on prepared baking sheets.
Bake 10-20 minutes or until golden brown and cooked through.
Place remaining 1/4 cup sugar and cinnamon in a small bowl. Brush each crescent roll with melted butter and roll in the cinnamon sugar.