Easy Cherry Pie Bites
1 (21 oz.) can Cherry Pie Filling
2 tubes crescent roll dough
1 cup powdered sugar
1-2 tbsp. milk
Preheat oven to 375F degrees.
Spray regular muffin tin with nonstick cooking spray.
Unroll individual crescent roll dough pieces and lay them in individual tins. Put the widest bit of the dough in the bottom.
You may have to do this in two batches if you only have the one muffin tin.
Scoop pie filling into each crescent roll dough piece. Be generous with the pie filling.
It's okay if a little seeps out during baking. It lets folks see what they are going to be eating before then even bite into it.
You want to bite into these and get a nice taste of the cherry filling. Because remember, the dough is really going to puff up around these.
A good 3 to 4 heaping tablespoons should work. About 6 or so cherries in each one.
Start folding the dough around the filling as best you can. You should have three corners to pull in.
Again, leaving small open gaps are totally okay here. The filling doesn't have to be totally covered.
Bake for about 13-14 minutes.
Note: Make sure the rolls are cooked all the way.
You don't want to bite into these and still have some of the crescent roll be doughy and not totally baked.
They should be fairly firm to the touch and have nice, tan-brown tops. 14 Minutes should just about right but adjust for your oven.
They appeared done at the 12 minute mark but let them go just a bit longer to make sure they are totally done.
Now for the glaze.
In a bowl, whisk together powdered sugar and milk until it is smooth reaches a desired consistency (a bit more on the thick side).
With a spoon, drizzle glaze over the warm bites.