I’ve always been the most indecisive person when it comes to picking out what I’m going to eat. When I was younger my parents would only give me two options at restaurants so I would make my mind up sooner.
No dice. I would still flip-flop back and forth, always worried I was going to make the wrong choice and miss out on something delicious.
Lucky for you, I’ve combined two of the best fall flavors into one amazing dessert, so now you don’t have to decide.
Simply pop open a tube of Pillsbury pizza dough and press it out onto a lightly greased baking sheet. You’ll want to only bake the pizza dough for 8 minutes, so it’s still slightly pliable.
Meanwhile beat 3 ounces room-temperature cream cheese until it’s nice and creamy. Then add in ¾ cup pumpkin puree, ½ a teaspoon of pumpkin pie spice and 2 tablespoons of brown sugar for a little sweetness.
Spread 1 cup prepared apple pie filling along the short edge of the pre-baked pizza dough in a straight line. Once that’s done, spread the pumpkin and cream cheese mixture evenly over the remainder of the dough.
Starting from the side with the apple pie filling, carefully roll up the pizza dough, enclosing the apple pie filling in the center.
Place the pizza roll seam-side down in an ungreased loaf pan. Bake for an additional 8 minutes, then let it cool in the pan for at least one hour. This will help the pumpkin to set up so when you slice it, it won’t run out the sides.
Finally, let’s drizzle on a nice touch of sweetness. Just combine some ¾ cup powdered sugar and 1-2 tablespoons of water together to make a quick glaze. Then drizzle, dip or dunk away!