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Cherry Rhubarb Turnovers

The perfect way to start the day, our breakfast turnovers are made with Pillsbury crescent rolls, tart rhubarb and sweet cherries.

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  • Prep Time 25 min
  • Total Time 40 min
  • Servings 4

Ingredients

1
tablespoon butter
1
cup chopped fresh rhubarb
2/3
cup sugar
1/2
teaspoon almond extract
1/2
teaspoon vanilla
1
cup frozen pitted cherries
1
can Pillsbury™ refrigerated crescent dinner rolls
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting, melted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook 5 minutes. Stir in sugar, almond extract, vanilla and cherries. Cook 6 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat. Cool slightly.
  • 3 Separate dough into 8 triangles. Spoon cooled rhubarb-cherry mixture onto center of 4 dough triangles. Top each with 1 remaining dough triangle. Use fork to press edges of dough to seal. Place turnovers on cookie sheet.
  • 4 Bake 12 to 15 minutes or until golden brown.
  • 5 Remove turnovers from cookie sheet; place on serving plates. Drizzle each with melted frosting. Serve immediately.

EXPERT TIPS

Expert Tips

Fresh strawberries can be substituted for the cherries in this recipe, if you prefer Strawberry-Rhubarb Turnovers.

For a simple, warm breakfast, prepare the cherry-rhubarb filling the night before, and store in fridge. In the morning, simply spoon onto the crescent dough triangles, bake, and enjoy!

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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