Serves: 12
Total Calories: 231
Yield: 12
Spoon the pie filling equally into the bottom of each cup of a well sprayed 12 cup muffin tin. With a pair of scissors, cut one dinner roll into about 20 very small pieces and place on top of the pie filling in one muffin cup. Repeat with remaining rolls. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15-20 minutes. Remove from oven and allow to cool to room temperature. Invert muffin pan and remove cobbler cups. If some filling remains in the muffin cups, scoop out with a spoon and put it back on the dessert. Warm the frosting in the microwave and drizzle over the desserts or garnish with whipped cream.
This Cobbler Cups recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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