1 pkg. refrigerated biscuits, 5
1 tbsp. plus 2 tsp. butter, softened
2 1/2 tsp. sugar
2 tsp. cinnamon
5 sm. apples, pared and cored
1/4 c. dairy topping plus 1 tbsp.

Separate biscuits and roll between 2 sheets of wax paper into 4 inch circles. Preheat oven to 375 degrees. In small bowl cream butter, sugar, and cinnamon to a smooth paste. Set 1 apple on each biscuit and spoon equal amounts of butter mixture onto each apple. Gently fold 4 corners of each biscuit over the apple and pinch dough to seal. Set each into a 6 ounce custard cup; bake until biscuits are golden brown and apples are soft, about 30 minutes. To serve top each dumpling with 1 tablespoons whipped topping.