Still have some Pumpkin Butter laying around in the refrigerator? I know I do. I found this easy, fun recipe and it was delicious too!
Today we are leaving for a tropical vacation in Puerto Rico (with temperatures of 85 degress, oh heaven on earth... I am so sick of the cold weather already and I live in Southern California). I know I am so sorry for all you cold-weather states. But, I am so excited to spend the next 8 days with my hubby who has been working non-stop since New Year's Day. (ya gotta love the overtime... but it does get old)
Pumpkin Butter Pinwheels
from magazine clipping
1 roll crescent rolls
pumpkin butter (love the new Country Crock in a tub, pumpkin butter)
chopped pecans (as many or as few as you wish; just sprinkle)
1 can vanilla or cream cheese frosting
Unroll tube of crescent rolls; seal perforations. Spread with pumpkin butter and sprinkle with chopped pecans. Roll up starting with the short side; pinch seam. Place on a greased baking sheet; cut into 8 slices to within 1/2 inch of the bottom. Pull slices to each side, alternating left and right.
Bake at 375 for 12-15 minutes or until golden brown. Spread with vanilla frosting. Sprinkle with a few nuts on top and Serve.