Cherry Cream Cheese Turnovers


prep 1:30       total 2:00


8 servings



16 Rhodes Dinner Rolls, thawed
6 oz. cream cheese, softened
1/3 cup sugar
1 tbsp. butter, softened
1-1/2 cup cherry pie filling


1 cup powdered sugar
1 tbsp. butter, melted
3 tbsp. milk
1/2 tsp. almond flavoring


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 degrees F. 20-25 minutes. Note: some filling may seep out. Combine icing ingredients and brush over cooled turnovers.

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