Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Crescent Dough:
Unroll the crescent roll dough onto a flat surface and separate the dough into individual triangles. If using puff pastry, roll out the dough and cut it into squares (about 4-5 inches per side).
Add Cherry Filling:
Spoon about 1-2 tablespoons of cherry pie filling into the center of each crescent triangle or puff pastry square. Be careful not to overfill, as the filling may spill out while baking.
Form the Bombs:
Fold the dough over the cherry filling, pinching the edges together to form a pocket or « bomb. » You can fold the dough into a triangle (if using crescent rolls) or a pouch (if using puff pastry). Make sure the edges are sealed well to avoid the filling leaking out while baking.
Coat with Sugar and Cinnamon:
In a small bowl, mix the granulated sugar and cinnamon (if using). Brush the tops of each cherry pie bomb with the melted butter, then sprinkle the sugar-cinnamon mixture over them for a sweet, crunchy crust.
Bake:
Place the cherry pie bombs on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes (for crescent rolls) or 15-20 minutes (for puff pastry), or until the dough is golden brown and fully cooked.
Optional Finish:
Once baked, let the cherry pie bombs cool for a few minutes. If desired, dust with powdered sugar for an extra touch of sweetness.
Serve:
Serve the cherry pie bombs warm, and enjoy the gooey, sweet cherry filling inside the crispy dough
