SWEET POTATO DUMPLINGS WITH CRESCENT ROLLS RECIPES

Steps:

• Preheat oven to 350° F.
• Cut each patty in half.
• Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
• As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
• After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
• In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
• Remove from heat and stir in the vanilla extract.
• Pour the sugar mixture over the dumplings.
• Sprinkle with cinnamon.
• Bake in the preheated 350° F oven for 35 to 40 minutes.
• Let sit 15-20 minutes before serving.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of dough to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place dumplings in a greased 13x9-in. baking dish. Sprinkle with half the remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples; sprinkle with remaining cinnamon sugar. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.