Description
Delightful caramel apple pie bombs featuring gooey caramel and apple filling wrapped in flaky crescent roll dough. These bite-sized treats are coated in cinnamon sugar and baked to golden perfection, making a perfect warm dessert or snack for any occasion.
Ingredients
Pie Bombs
- 8 oz. can refrigerated crescent rolls (8 crescents)
- 8 unwrapped caramel candies (one per crescent)
- 1/2 cup chopped apples from apple pie filling (about 1 Tbsp. per crescent)
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
- Prepare Crescent Rolls: Unroll the can of crescent roll dough and separate it into 8 triangle-shaped pieces, ready to be filled.
- Fill and Shape Bombs: Place one unwrapped caramel candy and approximately 1 tablespoon of chopped apples from the apple pie filling onto the wide end of each crescent triangle. Roll the dough tightly around the filling, seal the edges well to prevent leaks, and then roll the sealed dough ball between your palms to form a smooth sphere.
- Coat with Cinnamon Sugar: Mix the granulated sugar and ground cinnamon in a small bowl. Roll each dough ball in this cinnamon sugar mixture until fully coated, then place them on the prepared baking sheet, spacing about 2 inches apart to allow for expansion.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the caramel apple pie bombs turn a golden brown color and the crescent dough is cooked through.
- Serve Warm: Remove from the oven and let them cool slightly. Serve these delicious bombs warm for the best gooey caramel experience.
Notes
- Ensure the edges of the crescent dough are sealed tightly to prevent caramel from leaking during baking.
- Use fresh or canned apple pie filling chopped finely if preferred over pre-chopped filling.
- For extra flavor, add a pinch of nutmeg or vanilla extract to the apple filling before assembling.
- Serve with vanilla ice cream or whipped cream for an indulgent dessert.
