Caramel Apple Strudel

Caramel Apple Strudel 1 large apple (I had Fuji, also you could add another apple which would make it a little chunkier, but I only had 1 and it was still good) 10 baking caramels such as werthers 1 T. butter 1/4 C. water 1 roll "seamless" crescent dough powdered sugar for topping Unroll the crescent dough onto a lightly greased cookie sheet. Peel the apple(s) and chop into small pieces. Heat the butter over medium heat add in the apples and cook for 1 minutes. Add in the water and the caramels. Cook, stirring regularly, to melt the caramels. The water will thicken up as you go. Once the caramel is melted, remove from heat. Allow to cool for a few minutes then spoon the mixture over the dough, leaving some of the caramel sauce in the pan to use later. Roll the dough from the back side toward you to the center, then roll again...gently move the dough over to center it in the pan. Cut a few slits in the top and bake at 350 degrees for 15 minutes or until golden brown. Remove from oven and spread remaining caramel over the top and dust with powdered sugar.