Why I Love This Recipe
From December/January 2008 Everyday with Rachel Ray.
11/23/07 *When I made this I put a thinly sliced apple on top of the dumpling before baking it, gives it a nice little touch. I would also recommend not using all of the sauce on the dumpling; although they come out completely cooked, too much sauce makes them a little soggy on the bottom. Try cutting the sauce in half.
Ingredients You'll Need
Flour for dusting
One 8 oz. can of crescent rolls
1 granny smith apple - peeled, cored, and cut into 8 wedges
1 stick of butter
¾ cup of brown sugar
½ teaspoon cinnamon
¾ cup mountain dew
1. Preheat oven to 350. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up; place the dumplings in an 8-inch square baking dish.
2. In a saucepan, melt the butter with the sugar and cinnamon over med. heat; stir in mountain dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 min.; remove the foil and bake 20 min. longer or until golden brown on top.