Serves: 8
Total Calories: 393
Yield: 8
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 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 Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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