Ingredients
1 tube (8 ounces) refrigerated crescent rolls1/2 cup pumpkin butterChopped pecans, optional1/2 cup vanilla frosting
Preparation
Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 in. of edges. Sprinkle with pecans if desired. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on a greased baking sheet.
Cut into eight slices to within 1/2 in. of bottom. Pull slices to the side, alternating left and right. Bake at 375° for 12-15 minutes or until golden brown.
Spread with frosting; sprinkle with additional pecans if desired. Serve warm.
