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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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You'll need refrigerated crescent dough and just four more ingredients to assemble these fruity filled rolls from Elouise Bullion of Kingsville, Texas. My family and friends love them, she notes. I never have any left over. Ingredients:
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 egg, separated |
2 tubes (8 ounces each) refrigerated crescent rolls |
1 can (21 ounces) cherry pie filling |
Directions:
1. In a bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets.
2. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls.
3. Bake at 350° for 15-20 minutes or until golden brown. Yield: 16 rolls.
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