Ingredients
The following ingredients have 10 Servings
- 1 tube Pillsbury Crescent Rolls
- 2 cups homemade apple pie filling (or about 16-20 ounces canned apple pie filling)
- ¼ cup caramel ice cream topping (plus more for garnish)
Instruction
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Unroll crescent rolls onto prepared cookie sheet. Do not separate the rolls; instead pinch the seems together and press with a rolling pin to create one rectangular sheet.
- Using a knife or pizza cutter, cut slits on both sides of the dough about 1-2 inches long leaving a 2-3 inch gap in the center. Cut the slits about 1 inch apart.
- Place the apple pie filling down the center (uncut) part of the dough. Spread with caramel sauce. Fold over the flaps one by one, creating a somewhat braided effect.
- Bake for 12-17 minutes, or until the dough is cooked through and browned. Some caramel will leak out, that’s expected.
- Drizzle with more caramel sauce before serving.
