Cinnamon Apple Bubble Pie Recipe | Newlywed & Family Recipes

Prep Time: 20 Minutes
Cook Time: 15-23 Minutes
Servings: 6-8

Ingredients

• 1 tube of Pillsbury Grands! Southern Homestyle Original Biscuits

• 3 Handfuls or so of apple chunks (about a 1/2 inch long with no skin)

• 1/4 Cup of Sugar

• 1 Tbsp of Cinnamon

• Lemon Juice

Directions

1. Preheat oven to 350 degrees F.

2. Peel and chop apples into small chunks—about a 1/2 inch long.

3. Add apple chunks to gallon ziplock bag. Should be about 1/4 of the bag.

4. Squirt chunks with lemon juice until all are evenly covered but there isn’t any juice resting in the bottom of the bag.

5. Spray nonstick PAM or similar product to a pie dish. We used a ceramic dish from Crate & Barrel.

6. Open the tube of biscuits and begin cutting into 1/4 chunks (4 triangles per biscuit). As you cut them, add them to the pie dish. Place them almost like puzzle pieces. Be sure to leave some small spaces between them but make sure all are touching in some way. The bottom of the dish should be covered with a biscuit and a half left.

7. Pour 1/4 cup of sugar and 1 tablespoon of cinnamon into the ziplock with the apples.

8. Shake the bag until all apple pieces are covered evenly in the cinnamon sugar mixture.

9. Pour apples into pie dish, spreading them out across the dough.

10. Using the leftover biscuit and a half, chop into 1/8 chunks (12 small triangles total).

11. Place the additional triangles on top of the apples, none touching.

12. Add pie dish to the oven and set timer for 5 minutes.

13. Pull dish out of the oven and, using the knife you had chopped the dough with, turn over the chunks on the top and push them down so they touch the bottom dough. Also begin pushing apple chunks down into the bottom dough. The dough should be nice and warm at this point so this should be easy to do.

14. Once there is an even consistency of dough and apples at the top of the dish, place it back in the oven and set the timer for 15 minutes. If you want to be on the cautious side (like me), check it every 5 minutes.

15. Check the pie by stabbing the center with a clean knife. If dough is still clinging to the knife, add additional cook time. I believe ours took about 23 minutes. The consistency should be similar to a cinnamon roll where the inside is still a little gooey but is thoroughly cooked.

TIP: Best served warm! Can be eaten straight out of the oven. We thought it tasted best reheated a couple days later! Definitely add some whipped cream or vanilla ice cream!

Ground Turkey Rollups | Crescent Roll Recipes | Newlywed & Family Recipes

Prep Time: 15 Minutes
Cook Time: 7-8 Minutes
Servings: 8

Ingredients

• Ground Turkey (or other preferred filling)

• 1 Buttery & Flakey Crescent Roll Tube

• Shredded Cheese (we usually use Mexican)

• Seasonings (we use salt, pepper, garlic powder and chili lime)

• Olive Oil

Directions

1. Preheat oven to 350 degrees F.

2. Unroll crescent rolls onto nonstick baking sheet.

3. Sprinkle shredded cheese onto the widest part of each triangle.

4. Warm a large pan with olive oil to coat it.

5. Add the ground turkey or other meat option.

6. Sprinkle a pinch of salt and shake other seasonings over the meat.

7. Chop in pan with spatula, stirring frequently until fully cooked.

8. Once the meat is fully cooked, transfer some meat onto the widest part of each triangle.

9. Begin rolling the rolls (widest first). There should only be meat and cheese in the first roll. The remainder of the dough should wrap around alone.

10. Bake for 12-15 minutes or until the crescent rolls are a light golden brown. If you’d like to test them, take a fork and poke the top middle of the lightest colored roll. If the fork comes out clean and does not stick, they are done.

    • 12 Minutes is usually the perfect time for us because they’re still a little gooey. If we really stuff a lot of meat into them or use refrigerated meat from the night before, then they are more on the 15 minute side. Keep an eye on them though! You’ll know they’re done but still a little gooey when the corners are golden brown and the center is still pretty light but a fork/toothpick doesn’t stick! When done, the bottoms will be totally golden.

    • We always use a nonstick baking sheet with no spray/greasing since the dough already has a lot of butter in it and they always come off the sheet easily. If your pan usually sticks to things you cook, then I would spray it with a little PAM or the like before laying them out. Wax paper will stick to the bottoms and tear upon removal.

TIP: If you’d like to make more than 8, just grab an extra tube of crescent rolls! You will have plenty of filling leftover that you can use in those!

TIP: If you are planning to make these with leftover ground turkey you have already cooked, you don’t need to heat up the meat! Just add it to the rolls as normal and it will heat through just fine.

DIP TIP: Michael loves pairing his with some Cholula hot sauce while I prefer dipping mine in Sweet Baby Ray’s Honey Hot!