Sprinkle with cinnamon.īake for 18 to 20 minutes until crescent is golden on the outside. Place a spoonful to two of apples into each crescent and roll the dough. Unroll the crescent dough onto a baking sheet lined with parchment paper. Give your rolls a festive touch with red or green cream cheese!įor a savory twist fill with apples and pepper jack cheese. Pillsbury honey butter crescent rolls – 1 canĪpple pie filling (may opt to use homemade filling) – 1 can.No-Bake Lemon Cheesecake Dip What’s In Apple Crescent Rolls?įor this easy apple crescent roll recipe you’ll only need three ingredients: I love having puff pastry handy for the holidays, they’re a great shortcut for tons of recipes just like this one! Scroll down for the easy steps to make this holiday recipe! These turnovers are actually made with puff pastry and filled with an apple filling. These crescent roll apple turnovers are a great option for those days where you want to make your family a special treat but are short on time. I’m not one to bake very often, but during the holidays I do like to make treats for the kids. More Easy Fall Recipes: Pumpkin Apple Cake, Easy Pumpkin Krispies, Easy Pumpkin Cheesecake Dip This recipe is obviously not low carb but it’s the holidays and everyone needs to have an easy to make treat they can serve guests, and this recipe is a winner! With a spoon, drizzle glaze over the warm bites.Need a quick and easy dessert recipe? These Easy Apple Crescent Rolls only need three ingredients to make and they make a delicious breakfast idea or dessert! Youll enjoy the familiar flakiness and fluffiness. In a bowl, whisk together powdered sugar and milk until it is smooth reaches a desired consistency (I like mine a bit more on the thick side). Add a sweet twist to your weekend brunch with the home-baked goodness of Pillsbury Filled Crescent Rolls. They appeared done at the 12 minute mark but I let them go just a bit longer to make sure they were totally done. 14 Minutes was just about right in my oven. In an 8-inch glass or ceramic baking dish, mix the cherries with the cornstarch, granulated sugar, lemon juice, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the. They should be fairly firm to the touch and have nice, tan-brown tops. You don't want to bite into these and still have some of the crescent roll be doughy and not totally baked. Note: Make sure the rolls are cooked all the way. The filling doesn't have to be totally covered. You should have three corners to pull in.Īgain, leaving small open gaps are totally okay here. Start folding the dough around the filling as best you can. I'm guessing about 6 or so cherries in each one. A good 3 to 4 heaping tablespoons should work. Because remember, the dough is really gonna puff up around these.
PLACE on ungreased cookie sheet curve each into crescent shape. ROLL UP filled triangles, starting at wide end.
FILL wide end of triangle with filling, 1/2-inch from edge. You want to bite into these and get a nice taste of the cherry filling. HEAT oven to 375F (or 350F for nonstick cookie sheet). Separate dough and place in triangles onto cookie sheet. It also lets folks see what they are gonna be eating before then even bite into it. Instructions Heat oven according to package directions on rolls. I actually like when you can see the bit of pie filling bubbling out while baking. It's okay if a little seeps out during baking. Scoop pie filling into each crescent roll dough piece. You may have to do this in two batches if you only have the one muffin tin. Put the widest bit of the dough in the bottom.
Unroll individual crescent roll dough pieces and lay them in individual tins.
Spray regular muffin tin with nonstick cooking spray.
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