Ingredients
Scale
- Cherry pie filling in a 21-ounce can
- 2 tubes of crescent roll dough (8 ounces each)
- 1 cup of sugar powder
- 1–2 tablespoons milk
Instructions
- Turn the oven on to 375F. Spray a regular muffin tin with cooking spray that doesn’t stick.
- Unroll each piece of crescent roll dough and put it in its own tin. Put the part of the dough that is the widest at the bottom.
- Put some pie filling in the middle of each piece of crescent roll dough. Give a lot of filling to the pie. It’s fine if some leaks out while baking. It should work with 3 to 4 heaping tablespoons.
- Start folding the dough as best you can around the filling, pulling the three corners together.
- For about 13 to 14 minutes, bake.
- Mix the powdered sugar and milk in a bowl until it is smooth and has the right consistency.
- Pour glaze over the warm bites with a spoon.
Notes
Make sure that the rolls are fully cooked. You don’t want to take a bite and find that some of the crescent rolls are still doughy and not fully cooked. They should feel pretty firm, and the tops should be a nice tan-brown color.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 84kcal
- Sugar: 7g
- Sodium: 34mg
- Carbohydrates: 19g