1 can (16 oz) refrigerated biscuit dough 1 1/2 cups apple pie filling (chopped into small pieces) 1/2 cup granulated sugar 1 tablespoon cinnamon 4 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract (optional)
Directions:
Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment paper.
Prepare the cinnamon sugar coating: In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
Assemble the apple pie bombs: Flatten each biscuit dough round with your fingers. Place a spoonful of the chopped apple pie filling in the center of each dough round. Gently fold the edges up and around the filling, pinching the dough together to seal it completely. Roll the dough ball gently between your hands to form a smooth ball.
Coat the dough: Brush each dough ball with the melted butter and roll it in the cinnamon sugar mixture until fully coated.
Bake the apple pie bombs: Place the coated dough balls into the prepared muffin tin. Bake for 12-15 minutes, or until the biscuits are golden brown and puffy.
Serve: Remove from the oven and allow the apple pie bombs to cool slightly before serving. Enjoy warm with a side of vanilla ice cream or drizzle with caramel sauce!
