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.
There are no reviews yet. Be the first one to write one.