Sweet Pumpkin Turnovers

Preheat oven to 350 degrees.

In a small bowl, mix the pumpkin puree, pumpkin pie spice and sugar. Set aside.

Open crescent rolls and lay them flat on a floured surface. Roll it out to about 12″ x 12″. Using a pizza roller, make three vertical slices, each 3″ apart, then three horizontal slices, also 3″ apart. This will leave you with sixteen 3″ x 3″ squares.

Sprinkle the dough with some of the brown sugar and spoon approximately 1 tablespoon of the pumpkin mixture into the center of each square.
Fold to make a triangle and crimp edges with a fork. It’s okay if they don’t close all the way or stay tight. The dough will puff in the oven and make the turnovers open a little anyway. (You can be more precise about it, but the mixture doesn’t run, so I never care too much!)

In another bowl, mix the egg white and water and brush over top of the turnovers. Sprinkle with more brown sugar.

Transfer to a parchment-lined baking sheet and cook for 15 minutes, or until golden brown. Serve and enjoy!