Saturday, October 26, 2013

Mini Apple Turnovers

 

I have been cooking up a storm lately, I have to admit. John has had lots of long days at work that lead to him getting home around 7 or so, which means I have had to do most of the cooking so dinner is ready before midnight. :) I haven’t minded it really, I’ve tried tons of new recipes, used my crock pot during this cooler weather, and even found a few new favorites to add to our rotation of recipes. Every time I try a new recipe that I love, I always have these grand intentions of posting it on the blog to share, but you know…it just never happens. Taking pictures of my meals just isn’t high on the totem pole of priorities at night when there are lunches to be packed, laundry to fold, and a baby that needs to be bathed more than once a month (joking).

Last weekend we had a football game and with a 12pm kickoff we typically fix breakfast foods. However, we drive 3 hours to the games, so recipes that require warmth are a no go. My sister is usually good to fix the hot dishes, but she travels a lot with her job and we needed something easy. So Bojangles biscuits, sausage dip, and these mini apple turnovers were all on the menu. I’m sure these would be incredible warm with some vanilla ice cream, but they were just as tasty the next morning at room temperature, and incredibly easy to make.

Original Recipe is from Taste of Home, with a little modification.

1/4 c. white sugar

1/4 c. brown sugar
2 tsp. cinnamon
1 pkg refrigerated crescent roll dough (regular size not jumbo)
3 tbsp. melted butter
2 medium  apples, each cut into 8 wedges  (I used Gala and Granny Smith.


In a small bowl, combine the two types of sugar and cinnamon. On a lightly floured surface, unroll crescent rolls and separate individually. Brush each with melted butter, then sprinkle with sugar/cinnamon mixture. Wrap 1 apple wedge in each crescent roll, placing sugared side of pastry against apple. I used two small wedges, one of each type of apple.
Place on baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. Bake as directed according to crescent roll package.

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source

 

These were so easy, and SO good. I’ll definitely be making them again next time I need a quick breakfast or dessert dish! (Or if I’m just craving something sweet, which might be tomorrow).

1 comment:

  1. Oh my gosh! These were my absolute favorites in years past! Now I'm gluten free and can't seem to find an acceptable replacement for crescent rolls...but I'm enjoying feasting my eyes on your post! ;)

    Kailey
    www.kaileyrogers.com

    ReplyDelete

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