For Caramel Apple Filling

1. Wash, peel, and chop the apples into small ½‑inch pieces.
2. In a skillet over medium heat, add chopped apples with 1 tablespoon of brown sugar, ¼ teaspoon ground ginger, and 1 teaspoon ground cinnamon (of the 2 tsp divided). Stir to coat. Cook until apples begin to soften—about 5‑7 minutes.
3. Sprinkle in the all‑purpose flour, stir well to combine. The flour will help thicken the filling.
4. Add the caramel sauce, stirring so it melts into the apple mixture. Let it cook an additional minute so everything is well coated and just a little thick.
5. Remove from heat and let the filling cool completely, so it won’t burn or ruin the dough when assembled.

For Assembly and Baking

6. Preheat your oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper or lightly grease.
7. Unroll the 16 refrigerated crescent rolls. On a clean board, flatten each triangle slightly to remove seam creases.
8. Place 1½ tablespoons of the cooled apple–caramel filling in the center of the larger end of each crescent triangle.
9. Fold one corner across the filling, pressing down to seal the dough. Then fold the opposite corner over. Any loose edges should be tucked in or pinched together to prevent leakage.
10. Roll the dough towards the smaller tip of the triangle. Press the seal well so it stays closed during baking. If there are any loose corners, fold them in and press.
11. Arrange the assembled bombs on the prepared baking sheet, spacing them about 2 inches apart.
12. In a small bowl, mix the granulated white sugar with the remaining 1 teaspoon of ground cinnamon. Sprinkle this sugar–cinnamon mix over the tops of the unbaked bombs.
13. Bake in the preheated oven for 15‑17 minutes, or until the dough is golden brown and puffed.