Cherry Rhubarb Turnovers Recipe

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 (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1/2

                        cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

Preparation

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

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.

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.

Bake 12 to 15 minutes or until golden brown.

Remove turnovers from cookie sheet; place on serving plates. Drizzle each with melted frosting. Serve immediately.

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