Cherry Pie Bites
- 1 (21 oz.) can Cherry Pie Filling
- 2 tubes crescent roll dough
- 1 cup powdered sugar
- 1-2 tbsp. milk
Adapted from thecountrycook.net
Preheat oven to 375F degrees.
Spray regular muffin tin with nonstick cooking spray.
Unroll individual crescent roll dough pieces and lay them in individual tins. Put the widest bit of the dough in the bottom. You may have to do this in two batches if you only have the one muffin tin.
Scoop pie filling into each crescent roll dough piece. Be generous with the pie filling.
It's okay if a little seeps out during baking. I actually like when you can see the bit of pie filling bubbling out while baking. It also lets folks see what they are gonna be eating before then even bite into it. You want to bite into these and get a nice taste of the cherry filling. Because remember, the dough is really gonna puff up around these. A good 3 to 4 heaping tablespoons should work. I'm guessing about 6 or so cherries in each one.
Start folding the dough around the filling as best you can. You should have three corners to pull in.
Again, leaving small open gaps are totally okay here. The filling doesn't have to be totally covered.
Bake for about 13-14 minutes.
Note: Make sure the rolls are cooked all the way. You don't want to bite into these and still have some of the crescent roll be doughy and not totally baked. They should be fairly firm to the touch and have nice, tan-brown tops. 14 Minutes was just about right in my oven. They appeared done at the 12 minute mark but I let them go just a bit longer to make sure they were totally done.
Now for the glaze. In a bowl, whisk together powdered sugar and milk until it is smooth reaches a desired consistency (I like mine a bit more on the thick side).
With a spoon, drizzle glaze over the warm bites.