1 (8-ounce) package refrigerated crescent roll dough
2 medium Granny Smith apples, peeled, cored and quartered
⅔ cup freshly squeezed orange juice (about 2 medium oranges)
⅔ cup sugar
⅓ cup Cabot Salted Butter
½ cup sweetened dried cranberries
¼ teaspoon ground cinnamon
Dash of nutmeg
½ teaspoon pure vanilla extract
3 ounces Cabot Mild Cheddar, grated (about ¾ cup)
PREHEAT oven to 350°F. Lightly coat medium casserole dish with cooking spray.
SEPARATE roll dough into individual sections. Working with one piece at a time, flatten dough slightly with hands and wrap around one apple quarter, covering completely. Repeat with remaining dough and apple quarters; place dumplings in prepared dish.
COMBINE orange juice, sugar, butter, cranberries, cinnamon and nutmeg in small saucepan. Bring to boil and cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla.
POUR sauce over dumplings. Bake for 25 minutes. Sprinkle cheese over dumplings and bake for an additional 5 minutes or until cheese is melted.
Up to 2 days in advance, peel, core and quarter apples; toss with lemon juice. Place in zip-close bag and refrigerate. (Do not open dough). Prepare orange juice-butter sauce; let cool and refrigerate separately.
Up to 2 hours in advance, wrap apples in dough. Pour sauce over dumplings and refrigerate.During dinner, bake dumplings. Just before serving, top with cheese and finish baking. Serve warm.