1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish or a 9-inch round cake pan. Peel, core, and dice your apples into small, roughly 1/2-inch pieces.

2. In a medium bowl, toss the diced apples with the granulated sugar and ground cinnamon until the apples are evenly coated.

3. Unroll the can of crescent rolls onto a clean surface. Press the seams together to form one large rectangle.

4. Spread the sourdough discard evenly over the entire surface of the crescent roll dough rectangle using a spatula or the back of a spoon.

5. Arrange the sugared apple pieces evenly over the sourdough discard layer on the crescent roll dough.

6. Starting from one of the longer sides, carefully roll up the crescent dough tightly into a log. Use a sharp knife to cut the log into 12-15 equal-sized slices, about 1 to 1.5 inches thick.

7. Place the cut slices, spiral-side up, into your prepared baking dish. Pour the melted butter evenly over the top of the rolls.

8. Bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed, and the apples are tender.

9. Remove the dish from the oven. Immediately drizzle the 1/2 cup of store-bought caramel sauce generously over the warm pull-apart bread. Let it cool for a few minutes before serving.