Ingredients:
For the Cherry Pie Bombs:
1 package (8 oz) refrigerated crescent roll dough
1 cup cherry pie filling
Oil for frying
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions:
Prepare the Dough: Unroll the crescent roll dough and cut into 16 squares. Place a small spoonful of cherry pie filling in the center of each square.
Form the Bombs: Fold the dough over the filling, pinching the edges to seal. Make sure they are well sealed to prevent the filling from leaking out during frying.
Fry the Bombs: Heat oil in a deep fryer or large saucepan to 350°F (175°C). Fry the cherry pie bombs in batches, turning once, until golden brown, about 2-3 minutes. Use a slotted spoon to remove from oil and drain on paper towels.
Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until desired consistency is reached.
Glaze and Serve: While the cherry pie bombs are still warm, drizzle them with the glaze or dip them in the glaze to coat. Let set for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 3 minutes | Total Time: 18 minutes
Kcal: 100 kcal per bomb | Servings: 16 bombs