The other day, I ran across this recipe for Apple Walnut Butterhorns. "Looks great!" I thought. But, I don't care for walnuts, so I decided to modify it a bit. I thought about using pecans but wasn't sure how that would go over with my girl, so I left the nuts out. Left the glaze off since I'm watching my diet right now. Tweaked it a little more, and here's what I ended up with. Delicious!
1 small green apple, peeled and diced
3 T. brown sugar
1/4 t. pumpkin pie spice
12 raw crescent roll triangles (I used the recipe from the link above, but used butter instead of shortening, but you could also use 1 can of dough)
Preheat the oven to 375 degrees.
In a small bowl, combine apple, brown sugar, and spice. Lay the individual triangles out on a parchment-lined baking sheet (you don't have to use parchment, but I found that the filling oozed a little, and I hate scrubbing pans). Top the wide end of each with a small spoonful of the apple mixture.
Roll each crescent from the wide end, stretching and tucking the dough to make sure the mixture is covered.
Bake at 375 for 12 - 14 minutes or until the rolls are brown.
My daughter and I think these are great just the way they are, but if you want a glaze you can follow the recipe in the link up top.