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Strawberry Empanadas
adapted from the InterCourses Cookbook*

1/4 cup reduced fat cream cheese
2 tablespoons brown sugar (I like dark)
2/3 cup coarsely chopped fresh strawberries
1 6-count package refrigerated crescent rolls

Topping (optional)
1 pat of butter
1 tablespoon cinnamon/sugar mix

1. Preheat oven to 350 degrees.
2. Blend the cream cheese and brown sugar in a small bowl. Gently fold in chopped strawberries.
3. Unroll the crescent dough, separating the six triangular pieces. Plop about a tablespoon of the cream cheese filling into the middle of the widest part of the triangle. Fold up the bottom, crimping the side, then wrap the remaining dough around the bundle. Make sure there's no holes where the filling can leak out.
4. Bake for 16-19 minutes, until golden brown and puffy.
5. If you want to use topping, brush the pat of butter gently over the top of oven-warm pastry, then sprinkle with a little of the cinnamon/sugar mix.

Makes 6 Strawberry Empanadas

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