Step 1

Heat oven to 350°F. Line two large rimmed cookie sheets with cooking parchment paper.

Step 2

Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Press out each round to 4 inches in diameter.

Step 3

Spoon (1/4 teaspoonfuls of the caramel topping on each cookie sheet, at least 4 inches apart.

Step 4

Top each 1/4 teaspoonful of caramel topping with 6 to 8 apple slices.

Step 5

Place 1 biscuit round over each mound of apple mixture. Press edges around mixture. Brush biscuit rounds with egg. Sprinkle with sugar.

Step 6

Bake first cookie sheet 18 to 22 minutes or until deep golden brown (refrigerate second cookie sheet while baking the first). Let cool on cookie sheet 5 minutes.

Step 7

Using another large cookie sheet, invert cookie sheet of pastries, then peel parchment away from pastries. Transfer to serving platter.

Step 8

Repeat with second cookie sheet of pastries.

Step 9

Drizzle pastries with remaining caramel topping.