Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick cooking spray. Set aside.
Roll out the Pillsbury Crescents. Cut them down the dotted lines to separate the triangles without distorting the dough.
In a small bowl, add in ¼ cup of light brown sugar, ground cinnamon, and nutmeg. Stir until combined.
Generously spread the cinnamon brown sugar mixture onto the Crescents. If there is any left, set aside.
Lay one of the apple slices on the wide end of the Crescents and roll it up. Repeat with each triangle and add into the prepared dish.
In a small saucepan over medium heat, add in the butter, the remaining ¼ cup of brown sugar and any remaining cinnamon brown sugar mixture. Heat until the butter is melted and the sugar is dissolved. It may take a few minutes of stirring to get the butter mixed into the sugar.
Pour all of the brown sugar glaze/syrup over top of the apple dumplings.
Place into the oven for 25 minutes until the Crescents are golden brown. You can use a skewer to poke through the Crescents and into the apple to make sure it's tender.
Remove from the oven and let cool. Serve with or without vanilla ice cream!