3 cans (8 ounces each) refrigerated crescent roll dough
½ cup caramel sauce
Directions
Heat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Using a food chopper or food processor fitted with chopping/mixing blade, coarsely chop apples.
In a large bowl, combine chopped apples, cream cheese, confectioners’ sugar, cinnamon and nutmeg.
Unroll dough onto a cutting board and separate into triangles. Spread a thin layer of caramel sauce on each triangle.
Spoon about 2 teaspoons apple mixture evenly on each triangle. Starting from the wider end, roll into a crescent shape. Place on parchment-lined baking sheet.
Bake for 15 to 20 minutes or until brown and crisp. Cool 5 minutes. Drizzle with additional caramel sauce before serving.
3 cans (8 ounces each) refrigerated crescent roll dough
½ cup caramel sauce
Directions
Heat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Using a food chopper or food processor fitted with chopping/mixing blade, coarsely chop apples.
In a large bowl, combine chopped apples, cream cheese, confectioners’ sugar, cinnamon and nutmeg.
Unroll dough onto a cutting board and separate into triangles. Spread a thin layer of caramel sauce on each triangle.
Spoon about 2 teaspoons apple mixture evenly on each triangle. Starting from the wider end, roll into a crescent shape. Place on parchment-lined baking sheet.
Bake for 15 to 20 minutes or until brown and crisp. Cool 5 minutes. Drizzle with additional caramel sauce before serving.
