- 1 8 oz tube of refrigerated crescent rolls
- 1 cup cherry pie filling
- 1/2 cup confectioners’ sugar
- 1-2 tablespoons milk
- Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden.
- Place confectioners’ sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm. Yield: 4 servings.
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