2 cans crescent dinner rolls
2 cooking apples, peeled, cored and cut into 8 slices each
2 sticks butter (I use Parkay)
1 1/2 c. sugar
1 tsp. cinnamon
12 oz. 7-Up or Sprite (not sugar-free)

Place 1 apple slice in each triangle of dough, rolling from larger end to smaller end. Place in a 9 x 13 baking dish. In a small saucepan, melt butter, sugar and cinnamon. Pour over the enchiladas. Pour cola over all.

Bake at 350°F for 45 minutes.

Other fresh fruit may be used like peaches, pears, blueberries, etc.