Cherry Cream Cheese Turnovers

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 (approximately 1 tablespoon) between circles, spreading it over half of each and leaving a 1/2-inch border. Divide pie filling evenly (approximately 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.