Ingredients
4
cups chopped peeled apples (about 4 large apples)
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
4
oz cream cheese, softened (from 8-oz package)
2
cans (8 oz) refrigerated Pillsbury™ Sweet Hawaiian Crescent Rolls (8 Count)
3
tablespoons caramel topping
2
tablespoons chopped pecans
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In 10-inch nonstick skillet, cook apples, 1/4 cup of the brown sugar and the cinnamon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp-tender and most of the liquid is absorbed.
Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup brown sugar with electric mixer on medium speed 30 to 60 seconds or until smooth and creamy.
Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spread cream cheese mixture on triangles. Spoon apple mixture evenly over cream cheese on the half of each triangle closest to center of ring.
Bring each dough triangle up over apple mixture, tucking dough under bottom of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Bake 20 to 25 minutes or until golden brown and dough is thoroughly baked. Cool 5 minutes.
Drizzle with caramel topping and pecans.
