Cherry Pie Bombs
Servings: 5
  • Cooking spray
  • 1 can of Pillsbury Grands Refrigerated Crescent Rolls*
  • 1/4 cup cherry pie filling
  • 1 egg white
  • 1/4 cup icing sugar
  • 1 tsp milk
  1. Preheat oven to 375F. Grease five cavities in a muffin tin with cooking spray.
  2. Open the can of Pillsbury Crescent Rolls and unroll dough. Separate at the perforation lines. Cut each triangle in half width-wise. Fit the dough to the bottom and sides of a muffin tin to make a cup. You may need to carefully rip off extra dough that hangs over the edges. Set the extra dough aside. Repeat for the rest of the four spots.
  3. Fill each cup with about 2 tsp of cherry pie filling. Do not let it overflow.
  4. Place the remaining dough on top of each cup in the muffin tin. Make sure you get it entirely covered. Carefully press the edges with your fingers to seal.
  5. Brush egg white on top of all the uncooked Cherry Pie Bombs.
  6. Place in the oven for 17 to 19 minutes or until golden brown. Carefully remove each Cherry Pie Bomb from the muffin tin and place on a cooling rack.
  7. To make the glaze, whisk icing sugar and milk in a small bowl. If you find it too runny, add in more icing sugar until you reach your desired consistency. Drizzle over top of the Cherry Pie Bombs with a small spoon and serve.
Recipe Notes

*If you can't find Grands, use regular Pillsbury Refrigerated Crescent Rolls