Heat oven to 375°F.
Unroll dough onto work surface; press into 14x12-inch rectangle. Using 3 1/2-inch round cutter, cut dough into 12 rounds. Place dough rounds on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are golden brown and top is dry to the touch. Remove from cookie sheet to cooling rack. Cool 10 to 15 minutes.
Spoon about 1 teaspoon apricot jam onto each round; spread to cover. Top each with whipped cream and pumpkin seeds.