Peaches and Cream Pockets

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can Pillsbury™ refrigerated Crescent Dough Sheet

oz (half of 8-oz package) cream cheese, softened

tablespoons sugar

egg yolk

peach, pitted, chopped or cut into 12 slices

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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.

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Canned peach pie filling can be used instead of the fresh peach. You'll need about 1/2 cup filling.
For an eye-catching look, mix powdered sugar with a few drops of water to form a paste and drizzle over the pockets.

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Nutrition Information

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.