Step 1: In a medium skillet, melt 2 tablespoons unsalted butter over medium heat.
Step 2: Add the diced apples, brown sugar, 1 tablespoon granulated sugar, 1 teaspoon cinnamon, and nutmeg to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the apples are tender-crisp.
Step 3: Stir in the 1/4 cup caramel sauce until well combined with the apples. Remove from heat and let the mixture cool slightly.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
Step 5: Unroll the crescent roll dough and separate it into 8 triangles.
Step 6: Spoon approximately 1-2 tablespoons of the apple-caramel filling onto the wider end of each crescent roll triangle.
Step 7: Starting from the wide end, carefully roll up each crescent roll, tucking in the sides as you roll to prevent the filling from escaping. Pinch the seams firmly to seal.
Step 8: Place the rolled bombs seam-side down on the prepared baking sheet.
Step 9: In a small bowl, combine the remaining 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon. Brush the tops of each bomb with the 2 tablespoons of melted butter, then sprinkle generously with the cinnamon-sugar mixture.
Step 10: Bake for 18-25 minutes, or until the crescent rolls are golden brown and puffed.
Step 11: Let the Apple Caramel Bombs cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.