Ingredients
1 can crescent roll dough
1 pkg cream cheese, softened
4 tbsp powdered sugar
1 cup sugar
1 tsp. vanilla extract
2 cup raspberries
2 tsp. cornstarch
Preparation
Preheat oven to 350ºF.
Unroll crescent roll dough and pinch perforations together.
Cut sheet into a 15-in square, then into equal smaller squares.
Place squares on a greased or lined baking sheet and set aside.
In a medium saucepan over medium heat, combine raspberries, sugar, cornstarch.
Let mixture simmer, stir occasional until sauce thickens.
Set aside and let cool.
In a mixing bowl, combine vanilla, powdered sugar and cream cheese, beat until smooth.
Spread about 1-2 tablespoons onto the square fully.
Spoon about a tablespoon of raspberry sauce over one half of the square then fold top over bottom.
Sealing in the contents of the turnover.
Repeat these steps for each square.
Place baking sheet in the oven and let bake for 25-30 minutes, or until dough is golden brown.
