Cooking Instructions:

Preheat your oven to 350 degrees Fahrenheit and prepare a muffin pan by greasing it or lining it with muffin cups.

Open the can of crescent rolls and separate the dough along the perforated lines. Cut each triangle in half to create smaller dough pieces, then form them into balls.

Take each dough piece and flatten it slightly in your palm. Place a spoonful of cherry filling in the center of the dough, then carefully seal the edges by pinching them together to prevent the filling from leaking.

Place the sealed dough pieces in the prepared muffin pan. If desired, brush the tops with an egg wash or cooking spray for a golden finish.

Bake in the preheated oven for about 15 minutes or until the pie bombs are golden brown. If you prefer to deep fry them, heat vegetable oil in a deep fryer to 325 degrees Fahrenheit and fry the pie bombs until golden brown, about 3-4 minutes.

Once cooked, allow the pie bombs to cool on a wire rack. While they cool, prepare the glaze by mixing powdered sugar, milk, and optional vanilla extract or corn syrup until smooth.

Drizzle the glaze over the cooled pie bombs or toss them in the glaze for an extra sweet finish. Additionally, using Lucky Leaf products can enhance your pie bombs since they contain no high-fructose corn syrup or artificial additives.

For the best results when making cherry pie bombs, guarantee that you properly seal the edges of the dough to prevent any filling from leaking during cooking.

You can also experiment with various pie fillings such as apple, strawberry, or blueberry for a different flavor profile.

If you prefer a lighter option, consider using an air fryer at 350 degrees for 8-10 minutes.

Enjoy your delicious cherry pie bombs fresh out of the oven or fried, and store any leftovers in an airtight container at room temperature for up to 2-3 days.