Baked Fruit Turnovers Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

cup cherry, apple or peach more fruit pie filling (from 21-oz can), chopped if using apple or peach filling

1

tablespoon sugar

1/4

teaspoon ground cinnamon

Preparation

Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll crusts into 11-inch circles onto cutting board. Stack crusts on top of each other. With pizza cutter or sharp knife, cut stacked crusts into 6 wedges; separate into 6 stacks of two.

Spoon pie filling evenly in center of 6 of the wedges. Moisten edges of pie crust with water. Top each with matching pie crust wedge, firmly pressing edges. Press edges with fork to seal. Place turnovers on cookie sheet.

In small bowl, mix sugar and cinnamon. Brush tops of turnovers lightly with water; sprinkle tops with sugar-cinnamon mixture.

Bake 13 to 16 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Serve warm.