Ingredients:
For the Dumplings:
2 8 oz cans refrigerated crescent rolls
1 20 oz can apple pie filling
1 cup 2 sticks unsalted butter, room temperature
1 cup brown sugar packed
1 12 oz can lemon-lime soda
Optional Toppings:
Vanilla ice cream
Whipped cream
Caramel sauce
Ground cinnamon
PREPARATION:
Preheat oven to 350°F. Grease a 13×9 inch baking dish.
Unroll crescent rolls and separate into triangles.
Place a generous spoonful of apple pie filling on wide end of each triangle.
Roll up crescents, starting from wide end, enclosing filling. Pinch seams to seal.
Arrange rolls in prepared baking dish, leaving space between each.
In a mixing bowl, cream together softened butter and brown sugar until smooth and fluffy, about 2-3 minutes.
Drop spoonfuls of butter mixture over each dumpling.
Carefully pour soda around dumplings (not over top), filling spaces between rolls.
Bake for 35-40 minutes until golden brown and bubbly.
Let cool 10-15 minutes before serving.
Notes
Make Ahead: Assemble up to 4 hours ahead, add soda just before baking
Storage: Best served fresh, but keeps 2 days refrigerated
Reheating: Warm in 300°F oven until heated through
Variations: Try different pie fillings
Soda Tips: Any lemon-lime soda works
Serving: Best warm with ice cream