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16 Rhodes Dinner rolls, thawed
6 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon butter, softened
1 1/2 cups cherry pie filling
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons milk
1/2 teaspoon almond flavoring
Combine 2 rolls together 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.
Recipe and photograph provided courtesy of Rhodes Bake-N-Serv - used with
permission.
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