Pumpkin Crescent Rolls with Marshmallow -Breakfast Danish

I wanted to try something new, yet easy, for breakfast... These Pumpkin Crescent Rolls with Marshmallow made a nice Sunday breakfast pastry:@) I even assembled them on the parchment lined baking sheet making clean-up a snap. Simply smear the pumpkin mixture all over the roll, add a few mini marshmallows, roll up, sprinkle with some sugar and spice, and bake. Pour a strong cuppa and breakfast is served. Thinking holidays? Use colored sugar or switch out the sugar/spice topping for a glaze for a fancier presentation. This is a nice way to use up some leftover pumpkin puree.

Tip: I made these in my traditional oven. If you have access to a convection oven, I feel crescent rolls get even flakier in a convection oven.

Have a little pumpkin mixture leftover? Add to a coffee cup, pour in coffee, sweeten with some of the sugar/spice, whipped cream topping is always nice, and enjoy a cup of pumpkin spice coffee:@) Don't want the puree in your cup? Add pumpkin to the filter in the basket of a drip coffee maker.

Pumpkin Crescent Rolls with Marshmallow

For each 8 count tube of crescent rolls:

1/2 C pumpkin puree-may have a little left over

up to 1/4 C brown sugar-I used half

1 tsp pumpkin spice

24 mini marshmallows-more if desired

Cinnamon or pumpkin spice and sugar for tops

1. Line baking sheet with parchment paper.
2. Mix pumpkin, sugar and spice.
3. Unroll dough, spread pumpkin mixture all over dough.
4. Add three mini marshmallows to widest end and roll up into crescent shape.
5. Place on baking sheet and sprinkle top with sugar spice mixture.
6. Bake at temperature and time recommended on package.
7. Remove from oven and let sit on baking sheet for a couple minutes before serving.

Eat well and Have a Happy Day:@)