I halved and slightly edited this recipe, because I had to.  First I’ll post the original recipe, and beneath it, I’ll post the changes I made.

It’s absolutely delicious and doesn’t taste anything like the sum of its ingredients.  It’s a super delicious recipe that my son loved (he ate two), and all of us adults loved!  A+!  It’d be even better with a scoop of real vanilla ice cream, but we didn’t have any!

ORIGINAL RECIPE:

• • 2 large Granny Smith apples, peeled and cored
  • 2 (10 ounce) cans refrigerated crescent roll dough
  • 1 cup butter (2 sticks)
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon **
  • 1 (12 fluid ounce) can or bottle Mountain Dew ™  **
    • **Known IC irritants, tread carefully!

MY RECIPE:

• 1 large Granny Smith apple, peeled and cored
• 1 (10 ounce) can refrigerated crescent roll dough
• 1/2 cup butter (1 sticks) (I used about 7 tablespoons).
• < 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon**
• 12 oz. 100% pure apple juice (without high fructose corn syrup, just has apples and ascorbic acid).
• **Since I halved the recipe, I put it in a small glass dish which was half the size of a 9×13″ dish.  The baking time remained the same.  

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease a 9×13″ inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles.
3. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
4. Melt butter in a small saucepan and stir in the sugar and cinnamon.
5. Pour over the apple dumplings. Pour Mountain Dew(TM) over the dumplings.
6. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.