Maureen’s Apple Cinnamon Crescent Pockets

I had seen this on Pinterest done with Nutella filling but hubby is allergic.  I had a can of apple pie filling in the cupboard that I have been wanting to use up so I thought this was the perfect opportunity.  Here is what I did.

2 cans of refrigerated crescent rolls

cinnamon sugar

1 can apple pie filling

1.  Open and unroll the crescent dough.

2. Seal all perforations and then cut dough into 8 squares and press a bit to really flatten.

3. Spoon a little pie filling onto each square then fold dough over so you have a little pocket.

4. Crimp each little pocket on the open edges with a fork.

5. Place each pocket in cinnamon sugar and toss to coat.

6.  Place pockets on baking sheet.

7. Bake at 375 for 15 minutes.


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