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Cherry Rhubarb Turnovers
Cherry Rhubarb Turnovers
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Prep Time:
25 minutes
Total Time:
40 minutes
Delicious breakfast turnovers made with flaky crescent rolls filled with tart rhubarb and sweet cherries. A delightful way to begin your morning!
Ingredients:
  • 1 tablespoon butter
  • 1 cup chopped fresh rhubarb
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 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
Instructions:
  • Preheat the oven to 400°F and place a sheet of cooking parchment paper on a cookie sheet.
  • Heat butter in a skillet until melted. Add rhubarb and cook for 5 minutes. Mix in sugar, almond extract, vanilla, and cherries. Cook for 6 to 10 minutes until thickened, stirring often. Remove from heat and let it cool slightly.
  • Divide the dough into 8 triangles. Fill 4 triangles with the cooled rhubarb-cherry mixture. Cover each with another dough triangle and seal the edges with a fork. Transfer the turnovers to a cookie sheet.
  • Bake until beautifully golden brown, 12-15 minutes.
  • Transfer the turnovers from the cookie sheet onto individual serving plates. Drizzle each turnover with melted frosting before serving immediately.

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