Cherry Rhubarb Turnovers
Brooke Lark
Updated May 16, 2022
The perfect way to start the day, our breakfast turnovers are made with Pillsbury crescent rolls, tart rhubarb and sweet cherries.
Cherry Rhubarb Turnovers
- Prep Time 25 min
- Total 40 min
- Servings 4
- Ingredients 8
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
Instructions
-
Step1Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
-
Step2In 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.
-
Step3Separate 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.
-
Step4Bake 12 to 15 minutes or until golden brown.
-
Step5Remove turnovers from cookie sheet; place on serving plates. Drizzle each with melted frosting. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved