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DUMPLINGS
2 tablespoons sugar
1/2 to 1 teaspoon cinnamon
1 (8-ounce) can refrigerated crescent rolls, dinner rolls
1 large apple, peeled, cut into 8 slices
SAUCE
1/2 cup sugar
1/2 cup whipping cream
1 tablespoon almond extract or amaretto
1 egg
TOPPING
1/2 cup sliced almonds
Cinnamon
Heat oven to 375°F. In small bowl, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; blend well. Separate dough into 8 triangles; sprinkle sugar mixture evenly over each. Gently press sugar mixture into each triangle, flattening each slightly. Place apple slice on wide end of each triangle; tuck in edges around apple slice. Roll up, starting at wide end; roll to opposite point. Seal all seams. Place tip side down in ungreased 9-inch round baking dish or pie pan, placing long side of 7 filled crescents around outside edge of dish and 1 in center. Bake at 375°F. for 15 to 20 minutes or until golden brown.
In small bowl using wire whisk, combine 1/2 cup sugar, whipping cream, almond extract and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake at 375°F. for an additional 13 to 18 minutes or until deep golden brown. Cover top of pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm. Store in refrigerator.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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