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 pie filling.

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.

Bake 15-17 minutes or until light golden brown.

Yield: 8 turnovers