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Pumpkin Chocolate Strudel

Created by RecipeReader on October 20, 2011

1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup semi-sweet chocolate chips
1 (15 ounce). box Pillsbury Refrigerated Pie Crusts, softened as directed on package (2 crusts)
1/2 cup pecans, chopped and toasted
Powdered sugar for topping if desired

Step 1: Preheat oven to 375°F and line a large cookie sheet with parchment paper.
Step 2: In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
Step 3: Stir chocolate chips into cream cheese mixture and chill 10 minutes.
Step 4: On a cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
Step 5: Starting at filled edge, roll dough into a log and place log on cookie sheet. Repeat with remaining crust and filling to make a second roll.
Step 6: Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
Step 7: Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar. Slice with serrated knife to serve.