Preheat your oven to 350°F (175°C) and grease a medium baking dish.

Melt 1 tablespoon of unsalted butter in a skillet over medium heat, then add chopped apples, brown sugar, ground cinnamon, and a pinch of salt. Stir continuously for about 5 minutes until bubbling and softened.

Separate each biscuit from the refrigerated dough and flatten them into rounds about 4-5 inches in diameter.

Spoon about 1 tablespoon of the cooled apple mixture onto each biscuit round and place a piece of caramel on top.

Bring the edges of the dough over the filling and pinch tightly to seal; roll into a ball.

Place the sealed bombs seam side down in the greased baking dish, brush with melted butter, and sprinkle with cinnamon sugar if desired.

Bake for 30-35 minutes until golden brown and puffed up.

Remove from oven, let cool slightly, and serve warm with vanilla ice cream or caramel sauce.