Ingredients
Scale
- 1 21 oz can cherry pie filling
- 2 8 oz tubes crescent roll dough
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin with nonstick cooking spray.
- Unroll the crescent roll dough and place each piece into a muffin tin, positioning the widest part at the bottom.
- Spoon cherry pie filling into each dough cup, using about 3 to 4 heaping tablespoons.
- Gently fold the dough corners over the filling to enclose it as much as possible.
- Bake for 13-14 minutes, or until golden brown.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the warm cherry bites using a spoon. Serve and enjoy!
Notes
- You can use other pie fillings like apple or blueberry.
- Adjust the milk in the glaze for a thinner or thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg