Valentine’s Week Treat: Just 4 ingredients. I make this when I want a dessert that tastes like hours of rolling dough, but it only takes minutes to prep. The bubbly sauce created by the secret soda in

Use what you have: Any firm baking apple works here—Granny Smith will give you a tart contrast, while Honeycrisp, Gala, or Fuji make it sweeter and softer. If your apples are small, just cut them into 6 wedges each and use fewer rolls, or double the crescent dough if you want extra dumplings. Soda swaps: Lemon-lime soda keeps the flavor bright and lets the apple shine, but you can use ginger ale for a cozy, spiced vibe or a mild cream soda for extra vanilla-caramel notes. Avoid dark colas—they’ll overpower the apples and change the color of the syrup. Extra flavor without extra ingredients: If you keep cinnamon in your pantry, you can sprinkle a bit over the sugar for a warm spice note, or add a tiny splash of vanilla to the soda before pouring. Make-ahead tip: You can peel, core, and slice the apples in the morning, then store them in the fridge in a zip-top bag with a squeeze of lemon juice to prevent browning. When you’re ready, just wrap, dump, and go. Texture tips: For slightly crisper tops, crack the lid for the last 15–20 minutes of cooking to let a bit of steam escape. For ultra-soft, almost bread-pudding-like dumplings, keep the lid on the whole time. Leftovers reheat well in the microwave with an extra spoonful of sauce, and they’re surprisingly good for breakfast with a side of yogurt.