Are you sure you want to delete this recipe?
This recipe was uploaded by kellybe13
Place Pecans in a dry sauté pan on medium high heat. Stir around until slightly turning brown. Set off heat.
Cut the top off of the garlic bulb and pour over teaspoon of olive oil. Roast for 20 minutes and set aside.
Meanwhile, heat the remaining olive oil and butter in a large skillet lid. Spread in the onions and cook until starting to turn brown, about 5 minutes.
Add the pumpkin, sage leaves and and simmer for 6-7 minutes until heated through.
Add the dried cranberries, squeeze out the roasted garlic cloves, stir in the Parmesan cheese and Romano cheese. Season with salt and pepper to taste.
Open Can of Crescent rolls and place on a non-stick cookie sheet pinch closed all perforations. Roll out about 1 inch more on each side after unfolding it. In the middle place the pumpkin mixture. Then sprinkle over the Gorgonzola Cheese and toasted pecans. On the other sides slice about `1/2 inch strips to make 8 on each side.
Fold over each strip alternating from each side. Last strip sealing the end.
Brush an egg wash over strudel and bake for 15-20 minutes until turns golden brown. Cool slightly Garnish with chives and slice to serve as appetizers.
Total time: about 1 hour