Ingredients
1 large can (21 ounces) apple pie filling
1 cup granulated sugar
2 to 3 teaspoons ground cinnamon
Ezoic
1 can (7.5 ounces) biscuit dough
10 individually wrapped caramels, each cut in half
Vegetable oil for frying
Directions
In a heavy skillet, add approximately 2.5 quarts of vegetable oil and heat over medium heat. In a small bowl, combine granulated sugar and ground cinnamon, then stir to fully blend. Set aside.
Open the can of biscuits and separate them. Flatten each biscuit slightly with the palm of your hand. In the center of each flattened biscuit, spoon 1 tablespoon of apple pie filling and place two halves of a caramel on top of the filling. Use your fingers to gently pull up and pinch the dough together to seal.
Roll the sealed dough into a ball. Using a slotted spoon, gently place up to two balls into the hot oil. Continuously roll them in the oil to ensure even browning on all sides. Once golden brown, remove the balls using the slotted spoon.
Place the cooked pie bombs into the cinnamon sugar mixture and roll to entirely coat. Transfer to a cooling rack to cool slightly. Serve immediately, optionally drizzling with caramel topping and adding whipped cream.
