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A million reasons to bake

Here is the recipe with which Christina Verrelli of Devon, Pa., snagged the $1 million grand prize in the 45th annual Pillsbury Bake-Off. • She used crescent rolls, pumpkin and whipped cream to make her winning pumpkin-ravioli dessert. • Get more of the winning recipes at

Minneapolis Star Tribune


Pumpkin Ravioli

With Salted Caramel Whipped Cream

4 tablespoons butter, melted, divided

2 (3-ounce) packages cream cheese, softened

½ cup canned pumpkin (not the pie filling)

1 egg yolk

½ teaspoon vanilla

¼ cup sugar

5 tablespoons flour, divided

½ teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

1 cup heavy cream

⅛ teaspoon salt

5 tablespoons caramel syrup, divided

4 tablespoons cinnamon sugar

Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.

Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of crescent rolls on floured surface with short side facing you. Press dough into 14- by 12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3 by 2 ¼ inches each).

Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal.

Use toothpick to poke small hole in top of each ravioli. Use pizza cutter or sharp knife to cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining flour, dough and filling. Brush ravioli with remaining 2 tablespoons melted butter. Bake 9 to 14 minutes or until golden brown.

Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.

Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.

To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Makes 24.

Nutritional information per 2-ravioli serving: 380 calories, 25g fat (13g saturated fat), 440mg sodium, 35g carbohydrates, 4g protein, 70mg cholesterol, 1g dietary fiber. Diabetic exchanges per serving: 1 ½ bread/starch, 1 other carb, 4 ½ fat.

A million reasons to bake 04/03/12 [Last modified: Tuesday, April 3, 2012 4:30am]
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