Pioneer Woman's Apple Dumplings

The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more “apple dumpling-y”. And the Mountain Dew, coupled with the obscene amound of butter, creates a yummy, sweet sauce at the end. Serve these beauties with ice cream (or, if you’re on a diet, a huge dollup of sweetened whipped heavy cream) and you’ll be left wondering how such ordinary ingredients can be so sublime.

The Cast of Characters: Granny Smith apples, Butter, Sugar, Vanilla, Cinnamon, Pillsbury Crescent Rolls, and a can of Mountain Dew.


Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew (i use abt. 6 oz.)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.