1/2 cup apple jelly
1/4 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 large apple, peeled
2 (12-oz.) cans refrigerated Biscuits
1/4 cup margarine or butter, melted
Directions:
Heat oven to 350 degrees. Grease 12-cup fluted tube cake pan. Spoon apple jelly evenly over bottom of greased pan and sprinkle with walnuts.
In small bowl, combine brown sugar and cinnamon; set aside. Cut apple into quarters; remove core. Slice each quarter into 5 slices.
Separate dough into 20 biscuits; flatten each slightly. Wrap 1 biscuit around each apple slice; pinch edges to seal and completely cover apple slice. Dip each in margarine; roll in brown sugar-cinnamon mixture. Stand biscuits on end in greased pan. Drizzle with any remaining margarine; sprinkle with any remaining brown sugar-cinnamon mixture.
Bake at 350 degrees for 30 to 40 minutes or until golden brown. Cool upright in pan 8 minutes; invert onto serving plate. Spoon any additional topping over baked ring. Serve warm.
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