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Prep 15min
Total45min
Servings16
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Ingredients
1
refrigerated pie crust, softened as directed on box
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons packed brown sugar
1/2
teaspoon pumpkin pie spice
1/2
cup chopped pecans, toasted
2
tablespoons chopped crystallized ginger
1
egg
1
tablespoon milk
2
tablespoons cinnamon-sugar
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Steps
1
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
2
Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and pumpkin pie spice with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans and ginger; press slightly into dough. Cut into 16 wedges. Roll up starting with wide end. Place point side down on cookie sheet.
3
In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
4
Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Total Fat
9g
0%
Saturated Fat
3g
0%
Sodium
100mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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