Holiday Pumpkin-Chocolate Strudel

HolidayPumpkin-Chocolate Strudel

Serves16

1 Package (4 Ounces) Cream Cheese

1 Large Egg Yolk, Plus 1 Yolk Mixed with Some Water Foran Egg Splash

1/3 Cup Granulated Sugar, Plus More For Sprinkling

1 Teaspoon Vanilla

Teaspoon Ground Cinnamon

Cup Canned Pumpkin (Not Pumpkin Pie Mix)

Cup Miniature Semisweet Chocolate Chips

1 Box Pillsbury Refrigerated Pie Crusts, Softened asDirected on Package

Cup Toasted Chopped Pecans

Powdered Sugar

Heat oven to 375. Line large cookie sheets with parchment paper.
In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended. Stir chocolate chips into cream cheese mixture. Chill 10 minutes.
On cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and cup of the pecans. Spread half of the cream cheese mixture in a strip across top of crust. Starting at filled edge, roll dough into a log. Place log on cookie sheet. Repeat with remaining crust and filling.
Mix 1 egg yolk with water. Brush logs with egg wash; sprinkle with granulated sugar.
Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes; slice ends off each roll. Sprinkle with powdered sugar. To serve, slice each roll into 1-inch slices.

Recipe & Photo Credit: Pillsbury