- Nathan Myhrvold born (1959)
Taste of Home
- 1/3 cup water
- 1/3 cup butter
- 1 1/3 cups sugar
- Two 8-ounce tubes refrigerated crescent rolls
- 3 cups peeled and finely chopped tart apples
- 1 teaspoon apple pie spice
- Cooking spray, for greasing
Serve these apple pinwheels for breakfast, or serve them à la mode and turn them into a quick dessert. Either way, you’re in for a treat!
Preheat the oven to 350 degrees.
In a saucepan, combine the water, butter, and 1 cup of the sugar. Cook over medium heat until butter is melted and sugar is dissolved. Set aside.
Unroll each tube of crescent roll dough into a rectangle; seal the seams and perforations. Combine the apples, pie spice, and remaining sugar. Sprinkle the mixture over the dough to within 1 inch of the edges. Roll up, jelly-roll style, starting with a long side, and cut into 1-inch rolls. Grease a 9-by-13-inch baking dish and place the rolls inside. Pour the syrup over rolls.
Bake for 20-25 minutes or until golden brown. Serve warm.