Pumpkin Crescent Roll

1 (8-ounce) package Cream Cheese, softened
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls

Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water

1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.

To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.

This is SOOOO yummy!