Instructions
step 1 Peel, core, and slice the apples into wedges./nstep 2 Unroll the crescent dough and place an apple slice at the wide end of each triangle, then roll up tightly./nstep 3 Arrange the crescent rolls in the slow cooker in a single layer./nstep 4 In a saucepan, melt butter and stir in brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract until combined./nstep 5 Pour the caramel mixture evenly over the crescent rolls./nstep 6 Pour the lemon-lime soda around the edges of the slow cooker./nstep 7 Cover and cook on high for 2–3 hours or until the rolls are golden and the sauce is bubbly./nstep 8 Serve warm with extra caramel sauce spooned over the top.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, enjoy fresh as the crescent rolls are crispiest right after cooking.
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