Cherry Cream Cheese Turnovers

Yield: 8 turnovers

Ingredients

Turnovers

• 16 Rhodes Dinner rolls, thawed
• 6 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 tablespoon butter, softened
• 1 1/2 cups cherry pie filling

Icing

• 1 cup powdered sugar
• 1 tablespoon butter, melted
• 3 tablespoons milk
• 1/2 teaspoon almond flavoring

Instructions

Turnovers

1. Combine 2 rolls together and roll into an 8 inch circle Repeat with remaining rolls.
2. Combine cream cheese, sugar and butter and mix well. Divide cream cheese mixture evenly (approximately 1 tablespoon) between circles, spreading it over half of each and leaving a 1/2 inch border.
3. Divide pie filling evenly (approximately 2 tablespoons) and spoon over cream cheese mixture. Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork.
4. Bake at 350 degrees F for 20 to 25 minutes. Some filling may seep out.

Icing

1. Combine ingredients and brush over cooled turnovers.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv