Ingredients
2
cups peeled, cored, coarsely chopped apples (about 2 medium)
1
cup plus 1 tablespoon firmly packed brown sugar
1
teaspoon ground cinnamon or apple pie spice
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4
oz (half of 8-oz package) cream cheese, cut into 16 pieces
3/4
cup butter, melted
2/3
cup apple cider (from 48-oz bottle)
1
oz cream cheese, softened
1
cup powdered sugar
1
to 2 tablespoons apple cider
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In small bowl, mix apples, 1 tablespoon brown sugar and 1/2 teaspoon of the cinnamon until well blended.
Unroll dough; separate into 16 triangles. Spoon about 1 tablespoon apple mixture onto shortest side of dough triangle. Place 1 cream cheese piece on top of apples. Starting with shortest side of triangle, roll to opposite point, wrapping dough around apple mixture; arrange in pan.
In medium bowl, stir melted butter, 1 cup brown sugar and remaining 1/2 teaspoon cinnamon until well mixed. Pour mixture evenly over dumplings.
Pour 2/3 cup apple cider in center and along edges of pan. (Do not pour on top of dumplings.)
Bake 33 to 36 minutes or until deep golden brown. Let stand 10 minutes.
Meanwhile, in small bowl, stir 1 oz cream cheese, the powdered sugar and 1 tablespoon of the apple cider until smooth, adding remaining cider 1/2 teaspoon at a time until thin enough to drizzle. Drizzle over dumplings.
