INGREDIENTS:
– 1 can of crescent rolls
– 1 1/2 to 2 cups pumpkin pie mix
INSTRUCTIONS:
1. Roll out the crescent dough. Pinch the seams together so it’s one solid sheet.
2. Cut the dough into 24 pieces (3 horizontal cuts, 5 vertical cuts).
3. Spray a mini muffin pan with cooking spray.
4. Place dough into each slot and press it to the bottom and sides.
5. Top each dough with 2/3 full with pumpkin pie mix.
6. Bake at 375 for 16 to 18 minutes.