With Thanksgiving around the corner many people question what they are thankful for. The topic of conversation often yields the question, “what are you thankful for?”

Maybe you have a stock answer prepared, or your list is overflowing. Perhaps, you are finding you feel as though you have nothing to be thankful for. The impeding holiday should not be the only time we pause to really contemplate our blessings.

When life hands us a bunch of lemons and we are to upset to “make lemonade,” that is when we need to be thankful the most. It is easy to walk around with a smile when our bank accounts are full and everything is going our way. Give thanks at the very least because God is faithful to us EVERYDAY. He is good to us not only when he feels like it, or when things are going well. He is there for us even when we walk away. It takes rain to get to the rainbow, we need to be thankful even for the rain!

The more thankful we are the more peaceful we are. If we are ruled by a thankful spirit rather than our emotions we would be happier. Challenge yourself to be thankful beyond the big picture. Make it a point to be thankful without the turkey and the pumpkin pie. What small things in your life can you be thankful for that led you to some of your bigger successes? Join me in the #TheThankfulChallenge !

You can be thankful for these pumpkin, brie, and caramelized onion rolls. The addition of the cranberry glaze brings them over the top. Well, at least that is what my mom exclaimed when she tasted them. Make this the new side or snack that you share with the people you are thankful for!

Scroll down to see more posts from #TheThankfulChallenge!

Pumpkin, Brie, and Caramelized Onion Rolls with Cranberry Glaze

These savory rolls are gooey with brie cheese and sage spiced pumpkin puree. The addition of the sweet caramelized onions makes these rolls irresistible.

SERVES: 8-10 | COOK TIME: 30 minutes

ingredients

1 13 oz pizza crust (I used the ready made pillsbury dough in a can)
1 8oz brie (round), sliced
1/2 spanish onion, sliced and caramelized
1 tsp sugar
1 Tbsp unsalted butter
1 c pumpkin puree
1 Tbsp fresh sage, chopped
1/2 tsp chipotle chili powder
1/2 tsp kosher salt
1/2 tsp pepper

instructions

Preheat the oven to 375 degrees. Prepare a 9 1/2 inch pie plate or baking dish with cooking spray of choice.
Heat the tablespoon of butter in a large saute pan over medium-low heat. Add the sliced onion to the pan and let them saute slowly. After ten minutes sprinkle the sugar over and stir the onions. Let them sit and saute until they are soft and golden brown. Resist the urge to move them around the pan too much. This process takes about 30 minutes. Lower the heat if you feel they are starting to burn. Once they are done set them aside.
Take the pizza dough and unroll it onto a baking sheet or flat surface. With your finger tips push the edges out a bit to make a larger surface.
In a bowl combine the pumpkin puree, sage, salt, pepper, and chipotle powder.
Spread the pumpkin puree mix over the pizza dough evenly. Then add your onions on top of the pumpkin.
Slice the wheel of brie cheese lengthwise. Placing the strips of cheese on top of the pizza dough.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your round pan (you should have about 8-10 10 rolls).
Place the rolls in your preheated oven for about 30 minutes. You will see the rolls get golden brown and the cheese become melted and bubbly.
Remove from the oven and let cool for about 10 minutes before serving.
Optional cranberry glaze: take 1/4 cup of fresh cranberries and 2 tablespoons of water and blend until smooth liquid like consistency. Transfer to a mixing bowl and add 1 cup of confectioners sugar a little bit at time mixing along the way to achieve a thick consistency. Top the cooled rolls with a spoon of the sauce or leave on the side for optional dipping.