~Fun Food Friday...Pumpkin-Filled Crescent Rolls

Bro. Rigoberto from our Colombian church in Cartagena needs your prayers.  His Mother passed away this week. =(
~I made these the other day (and in this pic they are packed up to give as a gift to someone that did a nice thing for me...but hey that is for another post =)  My family and I really enjoyed these.

Note: This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio. ~Pumpkin-Filled Crescent Rolls~
--Taste of Home-- (I just made my Perfect Sunday dinner roll recipe and then used the pumpkin filling from this recipe. But, I'm sure this roll recipe would be yummy too. ~Heather~ =)
Recipe 36 Servings Prep: 40 min. + chilling Bake: 15 min./batch
Ingredients
4 teaspoons active dry yeast
1/4 cup warm 2% milk (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup (8 ounces) sour cream
4 egg yolks
2 teaspoons grated lemon peel
FILLING:
3/4 cup canned pumpkin
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice
Directions: In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon peel and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface.
Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes. Bake at 350° for 13-18 minutes or until golden brown. Remove from pans to wire racks.  Yield: 3 dozen.
They didn't add a glaze and pecans but I did.  They were good both with and without the glaze and were best eaten the day they were made or the next day.
Here's the recipe for the butter cream glaze.
1 Tab. melted butter
1 Tab. milk
1 to 2 cups of powdered sugar
1/2 teas. vanilla
Top with chopped pecans.
And as Always...ENJOY!