Pumpkin Pecan Pinwheels
2 WW points, 2SP/1PP each
Servings: 20
Ingredients
- 1 package Pillsbury reduced fat crescent rolls
- 1/2 cup pure pumpkin puree see picture
- 2 Tbsp honey
- 2 Tbsp chopped pecans
- 1/4 tsp sugar
- 1/4 tsp cinnamon
Instructions
- Unroll the crescent dough and separate into two pieces- 4 crescent rolls to each piece. Pinch together any holes there might be.
- Spread ¼ cup of the pumpkin puree onto each piece of dough. Top each with 1 tablespoon of honey (pro tip: put the honey in a small zip lock bag, cut of tip and drizzle, to spread evenly). Then top each piece with 1 tablespoon chopped pecans.
- Roll up the dough pieces (long way) and put them in the freezer for 30 minutes.
- After they come out of the freezer, preheat the oven to 375F and spray a large baking sheet with some nonstick cooking spray.
- Using a serrated knife, cut each roll into 10 pieces. I find the best way to cut into neat rolls is to “saw” with the serrated knife slowly into the dough then once you have broken through push down quickly to finish your cut. Place the pinwheels on the cookie sheet. You may want to use a knife to help place them so they don't stick to whatever you cut them on.
- Mix the sugar and cinnamon together in a small bowl, then sprinkle it on top of the pinwheels.
- Bake in the oven for approx 10-12 minutes- until the dough looks golden brown. Serve the pinwheels warm.
Notes
2 points per pinwheel based on the WW app recipe creator.
Nutrition
Serving: 1pinwheel | Calories: 50kcal | Carbohydrates: 7.6g | Protein: 1g | Fat: 1.75g | Saturated Fat: 0.45g | Sodium: 88mg | Fiber: 0.24g | Sugar: 3g