Cherry Cream Cheese Turnovers

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Servs: 8   Makes: 8 servings   Prep:   Cook:

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  • add   16 Rhodes Dinner Rolls, thawed
  • add   6 ounces cream cheese, softened
  • add   1/3 cup sugar
  • add   1 tablespoon butter, softened
  • add   1 1/2 cups cherry pie filling
  • add   Icing:
  • add   1 cup powdered sugar
  • add   1 tablespoon butter, melted
  • add   3 tablespoons milk
  • add   1/2 teaspoon almond flavoring


  1. 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.