Bread Recipes
Creamy Pumpkin-Filled Biscuits
Yield: 8 servings
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup cold milk
- 1/2 cup whipped topping
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1/2 teaspoon pumpkin pie spice
- 1 (17.3 ounce) tube large refrigerated flaky biscuits
- Oil for deep-fat frying
- Confectioners' sugar (optional)
Instructions
- In a small bowl, beat the first six ingredients until smooth; set aside.
- On a lightly floured surface, roll out each biscuit into a 6-inch circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal.
- In a deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
- Dust with confectioners' sugar while warm, if desired.
- Serve immediately.