Ingredients
- 12 frozen white dinner rolls or 12 pieces refrigerated biscuit dough, uncooked
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 30 vanilla caramels, unwrapped and divided
- flour, as needed, for dusting
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 2 tablespoons heavy cream
Directions
- Preheat the oven to 350 degrees F.
- Place the dinner rolls on a microwave-safe plate and microwave on defrost until the dough is no longer frozen but not cooked, about 2 minutes.
- Grease or butter a 9×6-inch casserole dish.
- Place the apples, the sugar, and the cinnamon in a medium-sized bowl, tossing to combine.
- Cut 18 of the caramels into quarters.
- Lightly flour a worksurface.
- Toss one piece of the dough in the flour and flatten and stretch it in a manner similar to a mini-pizza, stretching it about 3-inches across.
- Repeat with all of the dough pieces.
- Reserve 1/4 cup of the apple mixture.
- Add 1 tablespoon of the remaining apple mixture and 6 pieces of the cut caramel to each dough piece and pull the edges of the dough together to form a ball.
- Place the dough balls in the prepared dish.
- Brush the dough balls with the melted butter and sprinkle them with the brown sugar and the reserved apple mixture.
- Bake the dough balls until the tops are golden brown and the pies are no longer doughy, about 30-35 minutes.
- Place the remaining caramels and the heavy cream in a microwave-safe bowl and microwave until melted, stirring every 30 seconds.
- Allow the caramel sauce to cool slightly, then drizzle it over the pie balls.
- Serve.
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