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Cherry Rhubarb Turnovers

 0 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 4

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

Brooke Lark Recipe by Brooke Lark
July 10, 2012

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

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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

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!

Nutrition Information

No nutrition information available for this recipe.

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