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Apple Dumplings with Cider Sauce


1 (8-ounce) can refrigerated crescent dinner rolls
2 Granny Smith apples, peeled, cored, and halved crosswise
2 tablespoons unsalted butter, cut into 4 pieces
1/2 cup packed (3 1/2 ounces) plus 2 teaspoons light brown sugar
1/4 teaspoon ground cinnamon
1 cup apple cider



mlehet's picture

Be sure to test your dumplings before taking out of the oven. A sharp knife should release freely. If they start to brown too much, cover them with aluminum foil.

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