Tag Archives: crescent rolls

Pumpkin Pecan Braid Remake

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I’m still trying to use up some of crescent rolls that I had stock piled. Not to mention we received homegrown pecans from my husband’s aunt from Louisiana! And I couldn’t wait any longer, I had to add them to a dish or meal ASAP!

This recipe is a Pillsbury Recipe. I wanted to decrease some of the extra unwanted calories and fat From the original recipe so this is what I came up with. I was able to cut calories down by 28% and decrease the fat content by 32 %, which took the ww plus points from a 9 to a 7.

This recipe yields 6 servings

Ingredients:
3/4 cup puréed pumpkin (not pumpkin pie mix!)
1/3 cup brown sugar (not packed) or use Splenda brown sugar (2 1/2 TB)
1 tsp ground high quality cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
3 tsp egg substitute
1/3 cup chopped pecans
1 can Pillsbury reduced fat crescent rolls
Egg white wash (one egg white mixed with scant water)

Glaze
1/3 cup powered sugar
2 tsp skim milk or soy vanilla
1/2 tsp high quality vanilla extract
1 TB chopped pecans

Directions:
1. Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.

2. In medium bowl add pumpkin, egg substitute, spices, and brown sugar. Mix with spoon.

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3. Add chopped pecans and stir to combine.

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Set a side.

4. Now open the crescent dough and spread out on baking pan. Made sure to pinch seems together.

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5. Add pumpkin filling to center of the pastry dough (3 1/2 inch wide lengthwise) down center of the dough within 1 inch of the ends.

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6. Take kitchen scissors and make 1 inch cuts down the sides of the rectangle just to the edge of the filling.

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7. Fold strips at an angle across filling, overlapping ends and alternating from side to side.

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8. Brush with egg wash.

9. Bake in oven for 20 minutes or until golden brown.

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10. While the braid is baking mix together milk, vanilla, and powdered sugar. Set a side.

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11. Once braid is done removed from cookie sheet and place on platter. Pour the glaze over the braid sprinkle with chopped pecans.

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Enjoy!

 

 

Nutrition Facts

 

Pumpkin Braid Remake
  6 Servings
Amount Per Serving (7 ww plus points)
  Calories 239.1
  Total Fat 10.9 g
  Saturated Fat 2.5 g
  Polyunsaturated Fat 3.0 g
  Monounsaturated Fat 4.4 g
  Cholesterol 0.1 mg
  Sodium 304.9 mg
  Potassium 66.1 mg
  Total Carbohydrate 37.4 g
  Dietary Fiber 1.6 g
  Sugars 22.0 g
  Protein 4.1 g
  Vitamin A 37.7 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.9 %
  Vitamin C 0.6 %
  Vitamin D 0.3 %
  Vitamin E 2.0 %
  Calcium 2.4 %
  Copper 5.7 %
  Folate 0.5 %
  Iron 5.9 %
  Magnesium 2.9 %
  Manganese 21.7 %
  Niacin 0.5 %
  Pantothenic Acid     0.7 %
  Phosphorus     2.4 %
  Riboflavin 0.6 %
  Selenium 0.7 %
  Thiamin 3.4 %
  Zinc 2.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The original recipe had 330 calorie, 16 grams of fat, 41 grams of carbohydrate, 2 grams of fiber, 5 grams of protein. Previous recipe as website reports was 9 WW plus points.

 

The calorie amount listed above is entered by using the first ingredients listed on the ingredients list.