Cherry Cheese Turnovers
1/4 cup (2 ounces) cream cheese, softened
1/2 cup cherry pie filling
1 package (8 ounces) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sliced almonds, chopped
Preheat oven to 375°F. Combine cream cheese and cherry
Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle. Cut 8 circles.
Place 2 teaspoons cherry mixture in center of each circle. Fold dough in
half, matching edges; seal edges.
Place on a cookie sheet. Brush
each turnover with egg white using Pastry Brush. Sprinkle with almonds.
15-17 minutes or until light golden brown.
Yield: 8 turnovers