Apple Pie Crescent Rolls 1 small apple 1/2 teaspoon Splenda 1/2 teaspoon packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon pumpkin pie spice or apple pie spice 1 (8 roll) tube reduced-fat crescent roll dough
Preheat oven to 375 degrees F.
Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl; set aside.
Unroll dough and cut each roll in half so you have 16 pieces of dough. Flatten wide edge of each roll out a little.
Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up making sure to seal edges around the apple so it doesn't leak out. (Note: You can seal edges with a little egg white or water, or press them together with a fork.) Bake on a nonstick cookie sheet until golden brown, about 12 to 15 minutes.
