Cheesy-Cherry Pockets

1. 1

   Preheat oven to 375.

2. 2

   In mixing bowl, combine cream cheese, cinnamon and pie filling.

3. 3

   Unroll crescent dough, flatten into one large sheet, pressing edges and perforations together.

4. 4

   Cut into 16 circles, approximately 4 inches in diameter (use a cookie cutter this size or improvise with a cup or just use a knife).

5. 5

   Place approximately 1 tablespoon cherry mixture in center of each circle.

6. 6

   Fold dough in half, seal by pinching with your fingers.

7. 7

   Place on cookie sheet with approx one inch from one another.

8. 8

   Brush each pocket with egg white.

9. 9

   Bake approximately 15 minutes or until light brown.

10. 10

    For freezing: place baked and cooled pockets in freezer safe Ziploc bag.

11. 11

    To reheat: microwave, turning pocket every 15 seconds until warm all the way through.

No additional tips available.