INGREDIENTS
2 (8oz) cans refrigerated crescent rolls
1 (20oz) can apple pie filling
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1 can lemon-lime soda
PREPARATION
Preheat oven to 350°F and lightly grease a 13″ x 9″ baking dish with butter or non-stick spray.
Unpack crescent rolls and separate into pre-cut triangles.
Scoop a spoonful of apple pie filling into the widest part of the dough, then roll to wrap: take the bottom end of triangle and roll it up and away from you to seal the pocket.
Place apple-stuffed roll in greased baking dish and repeat until all of the dough is used.
In a separate bowl, cream together butter and brown sugar until mixture is smooth, 2-3 minutes.
Dollop a teaspoon of butter mixture over each crescent roll, then pour lemon-lime soda into baking dish, filling the space between each roll – do not pour over top of rolls.
Place baking dish in oven and bake for 35-40 minutes or until rolls are golden brown. Serve warm and topped with whipped cream or vanilla ice cream.
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