Pumpkin Poppy Seed Pillsbury Crescent Rolls + Pumpkin Veggie Soup Recipe

pumpkin poppy seed crescent rolls I have been seriously slacking on my "12 Weeks of Pumpkin" this year, but there are six weeks left and I plan to finish with a bang - starting today! Today's post features not one, but two pumpkin recipes - that's gotta count for something, right?

Over the weekend, I picked up this pumpkin cookbook from Eataly and was instantly inspired.  The Pumpkin Poppy Crescent Rolls were the first thing that stood out to me, but with only an hour left before the sunset, (ie. the last call for good food photography) I knew that I would have time to make croissants from scratch - so I enlisted the help of my good friend Pillsbury.

Within 12 minutes, I had warm customized pumpkin poppy Pillsbury crescent rolls, (say that five times, fast) that were absolutely delicious.  While I have had Pillsbury crescent rolls, I had never thought to customize them, but now that I have I can't wait to try other combinations.

 

Keep reading for the recipe + a recipe for Pumpkin Veggie Soup!

pumpkin poppy seed crescent rolls recipe, pumpkin recipe, 12 weeks of pumpkin

Pumpkin Poppy Seed Crescent Rolls (8 servings)

Ingredients-

  • 1 package Pillsbury Crescent Rolls, Original
  • 1/4 cup puree pumpkin
  • 2 Tablespoons grated parmigiano reggiano
  • 1/2 teaspoon salt
  • 1 Tablespoon poppy seeds
  • 1 egg white

Directions-

  • Mix pumpkin, salt and parmigiano reggiano in a bowl
  • Separate and spread out crescent rolls
  • Add a spoon full of pumpkin mixture to each triangle of dough
  • Roll from the largest point to the end and press to secure
  • Brush the tops of each crescent roll with egg whites
  • Sprinkle with poppy seeds
  • Bake according to the directions on packaging
  • Serve warm

 

pumpkin poppy seed crescent rolls recipe, pumpkin recipe, 12 weeks of pumpkin

pumpkin poppy seed crescent rolls recipe, pumpkin recipe, 12 weeks of pumpkin

pumpkin poppy seed crescent rolls recipe, pumpkin recipe, 12 weeks of pumpkin

pumpkin poppy seed crescent rolls recipe, pumpkin recipe, 12 weeks of pumpkin

pumpkin veggie soup recipe, 12 weeks of pumpkin

Pumpkin Veggie Soup (serves 4)

Ingredients

  • 2 cups fresh sliced pumpkin, cut into bit sized cubes (save the seeds for roasting later)
  • 1 box vegetable stock
  • 3 cups spinach
  • 1 leek
  • 2 cups mushrooms
  • 3 egg whites
  • 1 can cannellini beans
  • 1/2 cup chopped green onions
  • 1 Tablespoon fresh garlic
  • 1 Tablespoon rosemary
  • salt + pepper to taste

Directions-

  • Bring vegetable stock to a boil
  • Add all ingredients (except egg whites) and reduce heat to medium
  • Let simmer for approx. 15 mins
  • Add egg whites and let cook for 1 min, before stirring
  • Stir, recover and let simmer for an additional 5 min
  • Serve warm

pumpkin veggie soup recipe, 12 weeks of pumpkin

pumpkin veggie soup recipe, 12 weeks of pumpkin

pumpkin veggie soup recipe, 12 weeks of pumpkin

pumpkin veggie soup recipe, 12 weeks of pumpkin, pumpkin poppy seed crescent rolls