I love the season in between autumn and winter. I love the flavors and the weather and everything the mid-season has to offer. Pecans are especially popular for that time of year and tend to warm the soul. Pecan pie, candied pecans, butter pecan ice cream, I mean what is not to love right? Crescent rolls are also popular any time of year. The flaky goodness of each layer and the fact that they could be consumed literally any time of day make these puppies a great vehicle for any flavor. I decided, what could go wrong with putting candied pecans into crescent rolls? Nothing. Absolutely nothing.

   It took me a few tries to perfect this recipe. I tried making my own candied pecans and trying several different ways to make the filling. Ultimately, I decided to use this recipe to share with you today. Without further ado, here is the final product. 

What you’ll need:

• 1 pack Crescent Rolls*
• ¾ c. granulated sugar
• 1 c. chopped candied pecans**
• 8 oz. cream cheese***
• 2 tsp. vanilla extract
• 1 ½ tsp. Cinnamon optional

Directions:

• In a mixing bowl using the paddle attachment cream together cream cheese, sugar and vanilla for 3 to 5 minutes.
• Stir in the chopped pecans, and spices of your choosing.
• Chill mixture for 45 minutes to an hour.
• Pop open the Crescent rolls and separate.
• Spoon out about 2 Tbs. of cream cheese mixture onto each crescent and place onto a baking sheet.
• Bake for 10 to 15 minutes, or until golden brown****
• Allow to cool for 25 minutes, and enjoy!

   Tips

*I used Pillsbury crescent rolls

**I made my own, however, it was sort of a pain, so I do not recommend it

*** I used a Philadelphia block

****Oven times may vary, play it by ear