Apple Turnovers & Blueberry Turnovers

Apple Turnovers
1 pkg. Pilsbury crescent rolls (8 oz.)
4 tsp. sugar
2 tsp. cinnamon
1 small tart apple, peeled & sliced
Egg Replacer with Water (or 1 egg)
Confectioners’ sugar

Preheat oven to 375 degrees.

Separate crescent dough into 8 triangles. Flatten and stretch each piece.

Mix sugar and cinnamon. Roll apple slices in this mixture, divide evenly among the rolls. Fold dough over apples and pinch to close openings. Brush each with egg replacer (or egg).

Bake until golden, about 12 - 15 minutes.

Let cool on a wire rack and dust with Confectioners’ sugar

Blueberry Turnovers
1 pkg. Pilsbury crescent rolls (8 oz.)
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
Egg Replacer with water (or 1 large egg)

Preheat oven to 375 degrees.

Separate crescent dough into 8 triangles. Flatten and stretch each piece.

Mix the blueberries and sugar. Spoon 1 tablespoon of blueberry mixture on the widest end of each triangle. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely. Brush with egg replacer (or egg).

Bake until golden, about 12 – 15 minutes. Remove to cool on a wire rack for 5 minutes; dust with the confectioners' sugar.