Peaches and Cream Pockets

Steps

• 1

  Heat oven to 350°F.
• 2

  On lightly floured work surface, unroll dough sheet. With fingers or rolling pin, roll out dough to form 14x10-inch rectangle. With pastry or pizza cutter, cut dough sheet into 12 small rectangles.
• 3

  In small bowl, mix cream cheese, sugar and egg yolk until well blended. Spoon cheese mixture evenly on top of 6 of the rectangles. Top with chopped peach. Carefully top with remaining rectangles. With fork, press edges to seal. Place on ungreased cookie sheet.
• 4

  Bake 18 to 20 minutes or until golden brown. Cool slightly before serving or serve cold.