- 1 tube (8 ounces) refrigerated crescent rolls
- 1 cup cherry pie filling
- 1/2 cup confectioners' sugar
- 1 to 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.
Reviews for Quick Cherry Turnovers
"Obviously it was apparent I did not have the magic touch when it comes to this recipe since I am the exception to the rule. I used low-fat crescent rolls to try to keep calories and cholesterol down. No matter how hard I tried the perforations would not stay together. In addition the flling continued to ooze out. The finished product looks terrible and I was tempted to throw them away. I thought I should give the recipe the benefit of the doubt and eat at least one before they get tossed. Definitely I will be making another dessert for this evening as I'm having company and these would not be presentable to serve. I use TOH recipes all the time and seldom have a failure. I'm glad this works for others. However, it won't be in my regular rotation of desserts!"
"I used reduced fat crescent rolls and no sugar added cherry pie filling. I also used almond extract in the frosting. Lovely and easy dessert."
"It's delicious and easy. Highly recommended!"
"This was very simple to make. I used parchment paper on the cookie sheet. I brushed the top of the turnovers with light cream and sprinkled each one with about one tablespoonful of organic sugar. I served them with a scoop of vanilla ice cream. Yummy!! My husband loved it!"
"Easy to cut calories by using sugar free cherry pie filling and Pillsbury Light Crescents. If you are dieting this will make you feel like your cheating!"