3/4 c. canned apple pie filling
1/4 c. finely chopped pecans, about 2 oz.
1 egg
1 pkg. refrigerated biscuit dough for large biscuits
8 individually wrapped caramels, unwrapped
2 T. sugar
3/4 t. cinnamon
Preheat oven to 375. In bowl combine pie filling with pecans; set aside. Lightly beat egg with 1 tablespoon water; set aside. On lightly floured surface pat or roll each biscuit dough piece into 5" circle. Place 2 tablespoons filling on one side of each circle. Brush some of egg mixture over edges of dough. With fingers flatten caramels and tear into pieces; place over filling. Fold dough over; seal by pressing edges with fork. Brush dough with egg mixture. In small bowl combine sugar with cinnamon; sprinkle over turnovers. Gently transfer turnovers to baking sheet. Bake 12 to 15 minutes or until golden.
