Mini Cherry Pockets - cooking recipe

Ingredients

1- 15 oz. package Pillsbury refrigerated pie crusts
Filling: 1- 21 oz. can cherry pie filling

Preparation

Heat oven to 450\u00b0, place pie crusts on cutting board; remove plastic sheets.
Cut each pie crust into quarters making 8 wedges. Top 1/2 of each triangle with 2 tablespoons pie filling.
Fold remaining pie crust half over filling.
Press edges with fork to seal.
Place on a cookie sheet and bake at 450\u00b0 for 11-15 minutes or until light golden brown.
Makes 8 pockets.