Ingredients:

  • 1 can (8 oz / 226g) refrigerated crescent roll dough
  • 1/2 cup (125g) canned apple pie filling, chilled
  • 8 pieces soft caramel squares
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp (16g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Unroll the crescent dough and separate it into triangles.
  2. Place one tablespoon of chilled apple pie filling in the center of the wide end of each triangle.
  3. Press one caramel square directly into the apple pie filling.
  4. Pull the corners of the dough up and over the center, pinching the seams tightly to seal the filling.
  5. In a small bowl, whisk together the granulated sugar and ground cinnamon.
  6. Using a pastry brush, coat the top of each sealed bomb with melted butter.
  7. Roll the buttered top in the cinnamon-sugar mixture until evenly coated.
  8. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, or in an air fryer at 350°F (175°C) for 8–10 minutes, until the pastry is a deep golden brown.