2 prepared cookie dough packages
1 T cinnamon
1 T white sugar
3 cans apple pie filling
1 c white flour
Roll both packages of cookie dough into large “cookie” on floured piece of waxed paper. Shape to same size as Dutch oven lid. LIne Dutch oven with two layers of heavy duty foil, if desired. Pour 3 cans of apple pie filling in bottom of lined Dutch oven and sprinkle with 1/2 T of cinnamon. Invert “cookie” over pie filling and sprinkle with white sugar and balance of cinnamon. Cook for 45-60 minutes or until cookie is done over 6-8 coals on bottom and 14-26 on top . Serve with ice cream or whipped cream if desired.