Tis the season to… eat pumpkin! I mean really though, all these pumpkin recipes start coming out and it’s hard to believe we use such a yummy thing for carving! Today I want to introduce to you not only a new take on an old age favorite recipe but to a product that is sure to inspire you this holiday season.
Meet Pacific Foods. Some of you may already be aquainted, but for the rest of you allow me to show you my holiday staples line up:
They have your organic chicken broth (gluten free!), your organic jellied cranberry sauce (gluten free!), and your organic pumpkin puree (gluten free!). Notice the difference? There’s not can! Which means no tin taste in your dish! We call this Carton Smart. Are you ready to Become Carton Smart?
This holiday season, stock your pantry with Pacific Foods Tetra Pak staples. Environmentally safe cartons that are made with 70% paper (renewable resource) from selectively harvested, re-grown trees that are FSC-certified. The carton uses 1/3 of the packaging that cans do, which also means it is saving your pantry space! Don’t grab your can opener, these cartons are SO easy to open I think I even giggled out loud about it.
Here’s my favorite part- the cartons are re-closeable!!!! So if your recipe calls for less than what it’s sold as, you can seal it up and save it for later!
So let’s recap the line up here. We’ve got your Chicken Stock:
We’ve got your Cranberry Sauce:
And we’ve got your Pumpkin Puree
Which is what we’ll be using today for our Pumpkin Filled Crescent Rolls.
What you’ll need:
2 packages crescent roll dough
4 oz cream cheese
1/2 cup Pacific Foods pumpkin puree
A Pinch of Nutmeg
1 tablespoon brown sugar
1 tablespoon butter, melted
1 tablespoon cinnamon sugar
Preheat oven to 375
In a bowl, mix cream cheese, pumpkin puree, nutmeg and brown sugar. Spread onto base of crescent roll, then roll the dough up like you normally would. Line a cookie sheet with rolled pumpkin filled crescent rolls. Mix butter with cinnamon sugar. Brush the tops of each roll with butter mixture. Bake in the oven for 13 minutes or until golden brown.
- 2 packages crescent roll dough
- 4 oz cream cheese
- 1/2 cup Pacific Foods pumpkin puree
- A Pinch of Nutmeg
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon cinnamon sugar
- Preheat oven to 375
- In a bowl, mix cream cheese, pumpkin puree, nutmeg and brown sugar.
- Spread onto base of crescent roll, then roll the dough up like you normally would.
- Line a greased cookie sheet with rolled pumpkin filled crescent rolls.
- Mix butter with cinnamon sugar.
- Brush the tops of each roll with butter mixture.
- Bake in the oven for 13 minutes or until golden brown.