Apple Dumplings

Using refrigerated crescent dough makes these apple dumplings a cinch to make and adds an extra buttery, flaky texture.

granny smith apples
cans crescent dough
3/4 c. (1 1/2 sticks) butter, plus more for pan
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract
Pinch kosher salt
8 oz. lemon-lime soda
  1. Preheat oven to 350° and grease a large baking dish with butter. Peel and core apples then cut each apple into eighths.
  2. Separate crescent dough into triangles. Starting at the wider end, roll one apple slice up in a crescent triangle. Repeat with remaining apple slices and crescents. Place into prepared pan.
  3. In a small saucepan over medium heat, melt butter, brown sugar, cinnamon, vanilla, and salt together. Pour mixture over apples.
  4. Pour soda around edge of pan, trying to avoid pouring on top of dumplings. Bake dumplings until golden, 30 minutes.
  5. Serve warm.