Cheesy-Cherry Pockets - rolls

Method

• Preheat oven to 375.
• In mixing bowl, combine cream cheese, cinnamon and pie filling.
• Unroll crescent dough, flatten into one large sheet, pressing edges and perforations together.
• 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).
• Place approximately 1 tablespoon cherry mixture in center of each circle.
• Fold dough in half, seal by pinching with your fingers.
• Place on cookie sheet with approx one inch from one another.
• Brush each pocket with egg white.
• Bake approximately 15 minutes or until light brown.
• For freezing: place baked and cooled pockets in freezer safe Ziploc bag.
• To reheat: microwave, turning pocket every 15 seconds until warm all the way through.