Cherry Pie Bombs 
Ingredients:
1 can (8-count) Grand biscuits (not flaky layers or crescent roll dough)
1 cup cherry pie filling
½ cup (1 stick) unsalted butter, melted
½ cup cinnamon/sugar blend
Directions:
Prepare the Biscuits: Separate the biscuits into two layers and place them on a clean surface.
Roll Out the Dough: Roll out each layer of the dough with a rolling pin or your hands until it is about 4 inches in diameter. You will have 16 circles.
Fill the Dough: Spoon about 1 tablespoon of cherry pie filling into the center of each circle. Pinch the edges together to seal it and roll the dough into balls.
Coat with Butter and Sugar: Dip each ball into the melted butter, then roll it in the cinnamon/sugar blend until completely coated.
Bake or Air Fry:
Oven: Preheat your oven to 375°F (190°C). Place the balls on a baking sheet lined with parchment paper. Bake for 15–18 minutes, or until golden brown.
Air Fryer: Preheat the air fryer to 350°F (175°C). Place the balls in a single layer in the air fryer basket and cook for 8–10 minutes, or until golden brown.
Serve: Allow the cherry pie bombs to cool slightly before serving. Enjoy them warm for the best gooey cherry filling experience!
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 210 kcal per bomb | Servings: 16 bombs
