This is a refrigerator dough version of the Easy Apple Dumpling recipe I've used multiple times in the past. In my quest to steer away from store-bought convenience foods (like the canned crescent rolls called for in the original Apple Dumpling recipe), I've begun to see how many of my older recipes could be made using the Potato Refrigerator Dough as a substitute for certain ingredients.
To Make Your Refrigerator Dough Apple Dumplings:
- Roll 1/4 of the Potato Refrigerator Dough Recipe into 14-inch circle.
- Cut into 8 wedges (I use a pizza cutter).
- Brush or spread each wedge with softened butter.
- Sprinkle with ground cinnamon.
- Cut a large Granny Smith apple into 8 wedges.
- Place a piece of apple onto each dough wedge and roll up starting from the wide end and ending with the point. Tuck in ends. Continue with remaining apples and dough wedges.
- Place evenly spaced into a greased or buttered baking dish (I usually use something between an 8x8 and a 9x13 dish).
- Cover lightly and let rise until double, 60 to 90 minutes. If you don't need to bake them until later, place the covered pan in the refrigerator and pull out to rise approximately 1 1/2 to 2 hours before you plan to bake them.
- Mix together 1 stick of melted unsalted butter, 1/2 cup granulated sugar and 1 tsp vanilla extract. Pour butter mixture over and around the dumplings.
- Pour 1/2 cup of lemon-lime soda around the edges of the dumplings.
- Sprinkle tops with more cinnamon.
- Bake at 350°F degrees for 35 to 40 minutes until nicely golden brown.
- Serve with ice cream or whipped cream.