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| Pumpkin puree, cinnamon, ginger and vanilla |
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| Fill a few teaspoons of filling into Pillsbury crescent rolls |
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| Use another to make a top. Press edges |
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| Bake at 450 for at least 20 minutes or until golden brown |
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| Let cool |
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| And enjoy. |
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yum this looks delicious! I admire your patience in making empanadas because I know they are time consuming!
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