Cherry Cream Cheese Turnovers

Cherry Cream Cheese Turnovers



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


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


  1. Turnovers: 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 20-25 minutes. Some filling may seep out.
  5. Icing: Combine ingredients and brush over cooled turnovers.

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