Cherry Almond Turnovers

Ingredients

• 2 pkgs refrigerated crescent roll dough
• 1 can cherry pie filling
• 1 cup powdered sugar
• 1 1/2 Tbsp milk
• 1 tsp almond extract

Directions

1. Heat the oven to the temperature printed on the crescent roll dough package; mine was 375. Open the dough, unroll it, and divide the crescents between 2 baking sheets lined with parchment paper or Silpat.
2. Place a slightly rounded 1 Tbsp of cherry pie filling near the wide end of each crescent. You should use about 3/4 of the can. Roll each one toward the pointed end, then tuck the top corner underneath.
3. Bake in the heated oven for the amount of time listed on the crescent roll package; mine said 9 -12 minutes. Take the turnovers out of the oven and let them cool a bit.
4. While they cool, whisk the powdered sugar, milk, and almond extract together in a mixing bowl. If the glaze is too thick, loosen it with more milk, about 1/2 tsp at a time, until it drizzles easily.
5. Serve the turnovers warm, or let the glaze firm up and store them in an airtight container.