Cherry Pie Bombs
Ingredients:
1 can refrigerated biscuit dough (8 biscuits)
1 can (21 oz) cherry pie filling
1/2 cup sugar
1 tsp cinnamon
2 tbsp butter, melted
Powdered sugar (for dusting, optional)
Directions:
Prepare the Biscuit Dough:
Preheat your oven to 375°F (190°C). Separate the biscuit dough into individual biscuits and flatten each one into a 3-4 inch circle.
Fill the Dough:
Place 1-2 tablespoons of cherry pie filling in the center of each flattened biscuit. Be careful not to overfill to avoid leakage.
Seal and Shape:
Bring the edges of the dough together, pinching them tightly to seal the filling inside. Shape each into a ball, ensuring they are fully enclosed.
Coat the Bombs:
In a small bowl, mix together the sugar and cinnamon. Brush each dough ball with melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Bake:
Place the cherry pie bombs on a lined baking sheet, seam-side down. Bake for 12-15 minutes, or until they are golden brown and cooked through.
Cool and Serve:
Let them cool for a few minutes, then dust with powdered sugar if desired. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Kcal: Approx. 180 kcal per bomb | Servings: 8