Cherry Pie Bombs
Ingredients:
1 can (21 oz) cherry pie filling
1 can (16.5 oz) refrigerated crescent roll dough
1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 tablespoon butter (melted)
Optional: additional powdered sugar for dusting
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Dough: Unroll the crescent roll dough and separate it into triangles.
Add the Filling: Place about 1 tablespoon of cherry pie filling in the center of each crescent triangle.
Roll Them Up: Starting from the wide end, roll each triangle up, making sure to seal the edges well to prevent any filling from leaking out.
Brush with Butter: Place the rolled bombs on the prepared baking sheet. Brush the tops with melted butter.
Bake: Bake in the preheated oven for 12-15 minutes or until golden brown.
Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Glaze and Serve: Once the bombs are baked, remove them from the oven and drizzle the glaze over the tops. If desired, dust with additional powdered sugar before serving.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal per bomb | Servings: 8 bombs