I have made those numerous times and everyone raves over the recipe.

Do the Crescent Rolls (Dumplings) get soggy in the soda? Or does it turn into a caramel sauce. This sounds interesting to me, and I'm just wondering what to expect when I make them. TIA Sally

My recipe calls for pouring the soda around the edges.
And I don't make the sauce. I "eye" it, by dotting with butter and sprinkle a lesser amt of sugar and cinnamon.
This is recipe I use but using less amts of sugar and butter. Just when sugars and butter looks right.
And NO the crescents do not get soggy.

Ingredients
4 Granny Smith Apples, peeled and cored, cut into quarters
2 cans Crescent Dinner Rolls (open and separate)
2 C. granulated sugar
1 C. brown sugar
1 (12 oz.) can Sprite
3/4 C. (1 1/2 sticks) butter or margarine

Directions
Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking pan with Pam. Wrap each piece of apple in a crescent roll. Put into prepared baking dish, core side down. Mix sugars together and spread evenly over apples. Cut butter or margarine over top, then pour Sprite around the edge of the baking dish. Bake until browned.

Yield: 16 apple dumplings