Caramel Apple Mini Pie Pockets

I woke up this morning feeling very fallish.  Is that a word?  I saw pumpkins at the grocery store and had pictures of crunchy leaves and pumpkins on the porch.  It is still hot in Southern California, but I still had a sense fall is here.

I decided to try out a Pinterest idea to welcome fall.  Taste of Home has a recipe pin for pumpkin filled crescent rolls, but I wanted to try it with apples.  I also threw a container of caramel dip into my grocery basket and decided to make the pies caramel-apple filled.

Besides some sugar from your pantry, these are the three ingredients you need.

I sprinkled sugar over my crescent rolls to sweeten up the "crust."

I separated the cresent rolls, added a tiny bit of cinnamon, and used a dollop of caramel dipping sauce in each roll.

I topped the caramel with a little bit of apple pie filling.

I pinched together all the sides to cover the filling until it looked like a little pastry ball.

As it baked, the breading spread and made little pie pockets.

While the pies were still steaming and hot, I drizzled more caramel across the top.  Here is what the gooey filling looks like once you dig into the pie pocket.

Enjoy!

Ingredients:

1 crescent roll container (8 per container)--butter flake kind

sugar for sprinkling

cinnamon for sprinkling

Melted caramel or caramel dip (about 1/2 cup)

1 can of apple pie filling

Directions:

Preheat the oven to 375

Spread out the crescent rolls out on a sprayed cookie sheet

Sprinkle sugar and cinnamon over the pastry

separate the rolls into individual crescents

Add a small dollop of caramel in the middle of each crescent

Add a small dollop of apple pie filling in the middle of each crescent

Pinch up all the dough sides to cover all the filling and keep it inside.  It results in looking like a pastry ball.

Cook at 375 for about 10-12 minutes or until pastry is golden brown and cooked through.

Remove from oven and drizzle caramel over the top while it is still piping hot.