Serves: 8
Total Calories: 393
Combine 2 rolls and roll into an 8-inch circle Repeat with remaining rolls. Combine cream cheese, sugar and butter and mix well. Divide cream cheese mixture evenly (approx. 1 tablespoon) between circles, spreading it over half of each and leaving a 1/2-inch border. Divide pie filling evenly (approx. 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. Bake at 350°F for 20-25 minutes.
NOTE: Some filling may seep out. Combine icing ingredients and brush over cooled turnovers.
This Cherry Cream Cheese Turnovers recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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