Pumpkin Crescent Pinwheel Appetizers Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1/2 pound bacon cooked, drained, and crumbled. 4 ounces cream cheese, softened 8 ounces pure pumpkin puree 1 tablespoons chopped fresh sage 1 can large crescent rolls 1 teaspoons garlic powder 1/4 cup grated Parmesan cheese
			In a large bowl, combine all the ingredients (except for the crescent dough) and stir until smooth and creamy. Open the crescent dough and press the triangles together (two each) to form small rectangles. Divide the pumpkin cream cheese mixture evenly between the crescent rectangles and spread the mixture evenly over each. Starting from the short side, roll each pumpkin crescent dough into pinwheels, making sure the seam remains on the bottom. Place the logs in the freezer for 20 minutes to firm. Preheat oven to 350-degrees. Once firm, slice the crescent pumpkin pinwheel logs into 1/2 inch slices and place the slices on parchment-lined baking sheets. Bake the pinwheels in the preheated oven for 20-25 minutes or until they’re golden brown. Serve hot, warm, or at room temperature.