Fall Rosettes....or dumplings!

I decided to try a new way to "cheat" when baking, and decided to use a couple of cans of immaculate baking croissant dough. Well, I looked through multiple pins on pinterest at various recipes for canned croissants when I ran across a pin for rosettes. Basically, they rolled out croissant dough, sliced in thin strips, then rolled them into pretty little flower shapes. It sounded good, but I am in a dessert mood. I decided to add some diced pears, and voila...Fall Rosettes. It is very similar to a dumpling, but since I shaped it like a rosette, we will go with that! Anyway, Phillip and I experimented with variations on how to cut them and roll them, in fact we did a couple that weren't cut at all. The beauty is, you can get creative, and know that they are going to be amazing!

You will need:
1 cans of refrigerated croissants (We prefer Immaculate Baking Co.)
5 medium pears
1 TBSP organic sugar
1 tsp ground cinnamon

Preheat your oven to 350 degrees, or follow croissant label instructions.

Peel, core, and dice pears.

Add in Cinnamon and Sugar, then stir until well combined.

Unwrap your crescent rolls. Leave two sections connected. Pinch gently along the perforated seem, and then use a rolling pin to expand.

Add a few tablespoons of filling. Then, begin to roll from one corner down.

Once rolled in one direction. Then, roll it into itself, making a flower shape.

Place on a baking sheet, and bake according to crescent roll instructions. We baked ours at 350 degrees for 15 minutes. *Note: We experimented with multiple cuts and folds. Rolling with no cuts was the easiest and less messy.

Remove from oven, and serve hot. Enjoy!