Apple Pie Filling Crescent Roll Recipe
Apple Pie Filling Crescent Roll Recipe. Place on a lined baking sheet. ¼ cup unsalted butter, melted.
Place the wrapped crescent rolls on the baking sheet. Pour into a 2 qt casserole dish, ensuring the crescent pieces are on top of the pie filling. Spoon the apple pie filling on the wide end of each crescent roll triangle.
Brush The Remaining Butter That Was In The Apple Bowl On Top Of Each Roll And Sprinkle Them With Cane Sugar + Dash Of Cinnamon.
Spread some cream cheese over the whole triangle. Divide apple mixture onto dough and fold up edges. 2 (8 ounce) packages refrigerated crescent roll dough, divided.
Once On The Baking Sheet, Sprinkle The Tops With Cinnamon Sugar
Lay the sheet of crescent roll dough in the bottom of the pan and press. Divide pie filling evenly among crescent rolls and roll into crescent shape, starting with the wide end and working your way to the narrow end. Combine apple, splenda, brown sugar, cinnamon and pie spice.
Unroll The Crescent Roll Dough And Separate The Triangles.
Preheat the oven to 350°f. Spoon 1/4 cup of the pie filling onto center of each rectangle to within 1/2 inch of edges. Place apple pie filling on the wide end of each crescent roll triangle.
¼ Cup Unsalted Butter, Melted.
Ground cinnamon, water, apples, sugar, fresh lemon juice, ground nutmeg. Pour into a 2 qt casserole dish, ensuring the crescent pieces are on top of the pie filling. Carefully roll up each crescent roll and place them on a baking sheet.
Meanwhile, Separate Dough Into 4 Rectangles;
Bake for at least 10 to 12 minutes or until the apple filling is a deep golden brown and the apple is softened. Unwrap the caramels and cut 18 of them into quarters. Stir apple pie filling and crescent rolls (and cinnamon if using) together to coat the crescents with the sauce.
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