Ingredients:
2 (8 oz) cans refrigerated crescent rolls
1 (20 oz) can apple pie filling
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar
1 can lemon-lime soda
Preparation:
Preheat the oven to 350°F and lightly grease a 13" x 9" baking dish with butter or non-stick spray.
Unpack the crescent rolls and separate them into pre-cut triangles.
Spoon a portion of apple pie filling onto the widest part of the dough. Roll the dough to wrap the filling: take the bottom end of the triangle and roll it up and away from you to seal the pocket.
Place the apple-stuffed rolls in the greased baking dish, repeating the process until all the dough is used.
In a separate bowl, cream together the butter and brown sugar until the mixture is smooth, approximately 2-3 minutes.
Spoon a teaspoon of the butter mixture over each crescent roll. Then, pour the lemon-lime soda into the baking dish, filling the space between each roll - avoid pouring over the top of the rolls.
Place the baking dish in the oven and bake for 35-40 minutes or until the rolls are golden brown. Serve warm, and consider topping with whipped cream or vanilla ice cream.
