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Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
8 servings
|
Ingredients
- 8 oz crescent rolls
1 can - 1 large Granny Smith apple peeled, cored and cut into 8 wedges
- 4 tbsp butter
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch ground nutmeg
- 1 cup apple cider
Ingredients
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|
Instructions
- Open crescent rolls and separate into
8 triangles . Roll each wedge of apple in 1 crescent roll. - Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
- When butter is about HALF melted, turn off the pot by selecting CANCEL .
- Add sugar, vanilla and spices and stir until fully melted and incorporated. Add apple cider and stir to combine.
- Add dumplings in a single layer, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release until the pin drops (for 15 minutes, whichever comes first).
- Open the pot and let the dumplings cool and set for 3-5 minutes.
- Remove dumplings and serve topped with any juices remaining in the pot.
- Serve with whipped cream or ice cream (optional).
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Cooker per instructions, crescent rolls were not cooking fully.
Hi AshPoff,
Thank you for the feedback.
If they were under-cooked, I recommend letting it fully natural pressure release.
Tried to make this. Dough did not cook properly. Had to cook in oven also
Delicious!