This is a great fall dessert pizza. Something a little different, but with familiar flavors. I suggest using Pilsbury crescent roll dough because it tends to unroll a little larger than some store brands.

Ingredients

4 serv.

crescent roll dough↗1
(8 ounce) package
honey↗1 tablespoon
cinnamon↗1⁄4 teaspoon
pumpkin puree↗1 cup
peanut butter, creamy↗3 tablespoons
large egg↗1
honey↗1 tablespoon
confectioners' sugar↗3 tablespoons
cinnamon, ground↗3⁄4 teaspoon
clove, ground1⁄4 teaspoon
nutmeg, ground↗1⁄4 teaspoon
pecans, chopped↗1⁄2 cup
brown sugar↗2 tablespoons
miniature marshmallow1 cup

Step-by-step instructions

1
Preheat oven to 350°F Lightly grease a cookie sheet.
2
Unroll crescent roll dough, but do not seperate the rolls. Lay the dough on the cookie sheet, pinch perferations together and press out the dough to about an 8"x13" rectangle.
3
Drizzle the 1 TBLS honey over all the dough(try not to go over the edge, it may cause sticking) and sprinkle with the 1/4 tsp cinnamon.
4
In a small bowl mix together all the ingredients except the pecans, brown sugar and marshmellows.
5
Spread the mixture over the dough going about 1/4 inch from the edge. Sprinkle with the pecans and brown sugar.
6
Bake for 10 minutes, remove from oven and top with the marshmellows. Bake for an additional 5 minutes or until the crust is very golden and the marshmellows are melted.

Source: food.com

Original recipe ↗

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