Heat the oven to 375°F and line a baking sheet with parchment paper. Cook the chopped apples with butter, brown sugar, and cinnamon in a skillet over medium heat for 5–7 minutes, until slightly softened; cool briefly.

Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Stir in a pinch of salt if desired.

Separate both cans of crescent dough into triangles and arrange them in a circle on the prepared baking sheet, overlapping the wide ends near the center and pointing the narrow ends outward.

Spread the cream cheese mixture over the wide portions of the dough, leaving room near the inner and outer edges. Add the cooled apples and drizzle with 1/4 cup caramel sauce.

Fold the pointed ends over the filling and tuck them underneath the ring. Brush with the optional egg wash and sprinkle with nuts if desired.

Bake for 22–28 minutes, until the crescent dough is puffed and golden brown. Cool for at least 10 minutes, then drizzle with additional caramel sauce before slicing.