1 small apple
1/2 teaspoon Splenda
1/2 teaspoon packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice or apple pie spice
1 (8 roll) tube reduced-fat crescent roll dough

Preheat oven to 375 degrees F.

Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl; set aside.

Unroll dough and cut each roll in half so you have 16 pieces of dough. Flatten wide edge of each roll out a little.

Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up making sure to seal edges around the apple so it doesn't leak out. (Note: You can seal edges with a little egg white or water, or press them together with a fork.) Bake on a nonstick cookie sheet until golden brown, about 12 to 15 minutes.

Serves 16.

1 WW point

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