Dreaming of Fall

If the fact that this is my second pumpkin recipe post in as many weeks is any indication, then it's clear that my mind has sworn off this oppressive heat and is vacationing in the future of fall.

Warm colors, cool air -- and DELICIOUS pumpkin desserts. Sigh.

I miss you fall. Come home soon.

In the meantime ...

Sweet Pumpkin Turnovers


Ingredients:
2 cans (8 Oz. Can) Crescent Roll Dough
1 can Pumpkin Puree (15 Oz. Can)
2 teaspoon Pumpkin Pie Spice
2/3 cups Sugar, Plus 2 Tablespoons
Sprinkles Of Brown Sugar
1 whole Egg White
1 Tablespoon Water

Directions:
Preheat oven to 350 degrees.

In a small bowl, mix the pumpkin puree, pumpkin pie spice and sugar. Set aside.

Open crescent rolls and lay them flat on a floured surface. Roll it out to about 12″ x 12″. Using a pizza roller, make three vertical slices, each 3″ apart, then three horizontal slices, also 3″ apart. This will leave you with sixteen 3″ x 3″ squares.

Sprinkle the dough with some of the brown sugar and spoon approximately 1 tablespoon of the pumpkin mixture into the center of each square.

Fold to make a triangle and crimp edges with a fork. It’s okay if they don’t close all the way or stay tight. The dough will puff in the oven and make the turnovers open a little anyway. (You can be more precise about it, but the mixture doesn’t run, so I never care too much!)

In another bowl, mix the egg white and water and brush over top of the turnovers. Sprinkle with more brown sugar.

Transfer to a parchment-lined baking sheet and cook for 15 minutes, or until golden brown. Serve and enjoy!