1 pkg. ready to bake crescent rolls [8 in pkg]
4 tsp. sugar
2 small granny smith tart apples, peeled and cut into 8 wedges [I used sweet Pink Ladies]
1/2 cup orange juice
3 tsp. cinnamon, divided
2 tsp. butter
Preheat oven to 350 degrees. Separate crescent rolls into 8 pieces. Flatten and stretch each piece. Mix the sugar and 2 teaspoons of the cinnamon. Coat the apple wedges in the cinnamon-sugar mixture. Place one apple on each crescent roll. Roll and fold dough over apples and pinch closed. Place in a baking dish.
Mix orange juice and remaining teaspoon of cinnamon. Pour over dumplings. Dot each with 1/4 teaspoon butter.
Bake uncovered 25-30 minutes until rolls are browned.
I’m not sure where she got it, but my Mother-in-law forwarded me this recipe, and I’m so glad she did! Yum, yum, yum. I think I left mine in the oven a minute or two too long, the crescent roll was a little too dark, but the apple could have been a little softer too. So maybe next time I’ll cook them at 315 degrees. But they were quite delicious… That orange juice mixture gives them just the right amount of tang. Mmm!