Dutch Oven Apple Dumplings (Scouting Magazine)

• 2-4 Large Granny Smith Apples
• 1/2 Cup or 1 Stick Butter
• 1 Can Lemon Lime Soda (Sprite, 7-Up, Fresca, etc)
• 2 Cans (8 oz) Refrigerated Crescent Rolls (the large/jumbo size work best, if available)
• 1 Cup Sugar
• 1 Tbs Cinnamon

Use a Dutch oven large enough to hold all dumplings in one layer (generally a 12" oven). Remember they will expand as they cook, so space out a bit. You can increase the size of the recipe for a larger oven.

For a 12 inch oven, use about 15 briquets on top, 9-10 on bottom.

Mix sugar and cinnamon well, set aside. Cut each apple into eight wedges. I recommend cutting the skin off, but this is not absolutely required. Wrap two apple slices in each crescent roll. Set aside. Melt the stick of butter in hot Dutch oven. Carefully roll each dumpling in the melted butter, and arrange evenly in bottom of oven. Evenly spread cinnamon sugar mixture over and around the dumplings, allowing the butter to soak into it. Add the can of soda carefully, so as to not wash the sugar off the dumplings. Cook about 45 minutes, or until dumplings are light golden brown.

Best served with vanilla ice cream.