There is nothing that says fall like Caramel Apples. I usually make a big batch of caramel apples around Halloween and then again at Christmas. They are wonderful but do take time considerable time. I will add a post documenting my tried and true process the next time I take on the project.
But for now I am going to post a much easier version of this great combo of apples and caramel. I love any recipe that I can whip up at the spur of the moment and this is one of them. With my family coming and going as they do now , I usually find kids gathering late Friday or Saturday night and invariably someone is saying “What is thee to eat” and that usually means something sweet. With this recipe I can have the ingredients on hand and have them in the oven in a few minutes.
Recipe is from “Chef in training” and since I didn’t get a picture, this is from “Six Sister’s stuff”
Caramel Apple Crescent Roll Bites: (Makes 16 servings)
Ingredients: 2 (8 ounce) cans Pillsbury Crescent Rolls 1 (8 ounce) package cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 3 Tablespoons flour 1 (21 ounce) can Duncan Hines Caramel Apple Pie Filling
Optional: 4 Tablespoons sugar 2 teaspoons ground cinnamon
Directions: Preheat oven to 375 degrees F. Roll out crescent dough and separate crescents. In a mixing bowl, beat together cream cheese, sugar, vanilla and flour until smooth. Spread one tablespoon of cream cheese filling on each crescent roll. Drop one tablespoon of apple pie filling at the widest part of each roll. Roll up each crescent roll starting and the widest end. Fold over any extra dough to hold in the filling. Combine sugar and cinnamon in a small bowl. Roll each crescent roll in cinnamon and sugar mixture and place on an ungreased cookie sheet. Bake for 15 minutes or until golden brow