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Pumpkin Empanadas

1 pkg Bridgford Frozen White Rolls Dough, thawed or
1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed or
2 loaves Bridgford Frozen Ready-Dough®, thawed, divided into 24 pieces
½ cup canned pumpkin pie filling
4 oz cream cheese
1 egg
¼ cup granulated sugar
egg wash (1 egg mixed with 1 tbsp water)
melted butter
¼ cup sugar (granulated or turbinado) mixed with
½ tsp ground cinnamon

Preheat oven to 375°. Lightly grease sheet pan(s). Set aside. In a small bowl mix together pumpkin filling with 4 oz. cream cheese, ¼ cup sugar and egg. Set aside. On a lightly floured surface, pat each piece of thawed dough into a 3-inch circle. Place dough rounds on prepared baking sheets 2 inches apart. Place 1-2 teaspoons of pumpkin filling in the center of each dough round. With a pastry brush, lightly brush the edges of the dough with egg wash. Fold dough over and seal ends. Brush dough with melted butter. Sprinkle with sugar/cinnamon mixture. Bake in preheated oven for 15 minutes or until golden brown. Remove from oven and pan to cool on wire rack.

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