This recipe is from an older Pillsbury recipe book tried and true. You can’t go wrong with apples and caramel. I made this the other day it popped in my head after a trip to the apple orchard and I thought, why not. So good I served it slightly warm with vanilla bean ice cream with cinnamon sugar sprinkled on top. Nice and cozy on a Fall night especially if served with a cup of butter pecan coffee. Enjoy!
1 8 oz. tube crescent dough
1 apple, cored, peeled and chopped into 1/2 inch pieces
1/2 c. brown sugar
1/4 c. cinnamon sugar
Pinch kosher salt
1/4 c. Caramel Sauce
Preheat oven to 375°.
Take a baking sheet and spray with cooking spray.
Roll out crescent rolls onto baking sheet. Pinch seams to make one single sheet.
Prick all over with a fork.
Top with a single layer of brown sugar, doing your best to cover all over.
Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top.
Bake until golden, 22 to 25 minutes.
Let cool completely before slicing into pieces and serving. Happy Baking! 😊