Prepare the filling and chill. Roll half the pastry into a 12-in. x 9-in. rectangle. Cut large rectangle into nine small rectangles. Place about 2 tablespoons filling on each rectangle.
Wet the edges of each rectangle with water, using a pastry brush or your finger, and roll up to form a tube.
With a fork, crimp the ends to seal. Repeat with remaining pastry and filling. Bake as directed.