1 can crescent rolls
2 large Granny Smith apples
1 c. orange juice
1 stick butter
1/2 c. sugar
sprinkle of cinnamon

Separate rolls into 8 triangles. Quarter each apple and peel. Wrap a quarter of the apple with a roll triangle. Put seam on the bottom. Place in 8 or 9-inch square Pyrex dish. Bring to a boil the orange juice, butter and sugar. Pour on top of rolled apples. It will be a lot of liquid but will absorb when cooking. Sprinkle with a dash of cinnamon.

Bake at 350°F for 30 to 40 minutes.

Serves 4 to 8.