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
Preparation
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
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.
In small bowl, beat egg and milk; brush over tops of pastries. Sprinkle with cinnamon-sugar.
Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
