Crispy and Delicious Apple Pie Bombs

In a shallow bowl, combine the granulated sugar and cinnamon. Set aside.

Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil to ensure the dough balls will be fully submerged while frying. Set aside.

Open the can of biscuits and split each biscuit in half by separating the flaky layers in the center. Flatten each biscuit piece slightly with fingers or a rolling pin.

Place 1 tablespoon of apple pie filling in the center of each dough circle.

Pinch the edges of the dough tightly to prevent it from opening during frying. Shape into balls.

Heat oil to 325°F, maintaining this temperature while frying.

Using a slotted spoon, carefully lower 2-3 dough balls at a time into the hot oil. Roll each around in the oil to ensure even cooking. Fry for approximately 5 minutes or until golden brown.

Once cooked, remove each pie bomb from the oil and roll in the cinnamon-sugar mixture to coat. Set aside and repeat for all remaining dough balls.

Serve immediately.