Cherry Cheese Turnovers


  • 1/4 cup (50 mL) cream cheese, softened
  • 1/2 cup (125 mL) cherry pie filling
  • 1 pkg (8 oz/235 g) refrigerated crescent rolls
  • 1   egg white, lightly beaten
  • 1 tbsp (15 mL) sliced almonds, chopped


  1. Preheat oven to 375°F (190°C). Combine cream cheese and cherry pie filling.

  2. Unroll crescent roll dough; roll dough to form 8 x 15-inch (20 x 38-cm) rectangle using Baker's Roller®. Cut eight circles using Cut-N-Seal®.

  3. Place 2 tsp (10 mL) cherry mixture in center of each circle. Fold dough circles in half, matching edges. Seal with Cut-N-Seal®. Place on Rectangle Stone. Brush each turnover with egg white. Sprinkle with almonds. Bake 15-17 minutes or until light golden brown.


  • 8  servings

Nutrients per serving:

Calories 130, Fat 7 g, Sodium 190 mg, Dietary Fiber 0g

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