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Pumpkin Pockets

Pumpkin Pockets
Pumpkin Pockets
5.0 / 5  (2 votes, 0 reviews )


Prep Time: 30 min (not including thaw time)
Bake Time: 20 min
Servings: 6
Skills: Beginning


Ingredients

  1. 6 Rhodes Rolls
    1 Cup Pumpkin Puree
    ¼ Cup Sugar
    1/4 teaspoon Pumpkin Pie Spice
    1/8 t. cinnamon

Instructions

Let the rolls sit out for a few minutes to thaw. Mix together the pumpkin, sugar, cinnamon, and pie spice. Set aside. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Working with one at a time, press your roll flat. Plop a tablespoon or two of your pumpkin mixture onto the middle of each roll. Fold in half and pinch the edges. Don’t worry too much if you can’t get them perfect. If you’d like a pretty edge, this is where you’ll take a fork and crimp around the side.
Place each mini pie on your prepared cookie sheet. Let them rest for 30 minutes. Bake for 15-20 minutes, or until golden brown. As soon as you pull them out of the oven, give them a nice brush of melted butter, and a sprinkle of cinnamon and sugar.

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