Apple Cheesecake Turnover Rolls

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup powdered sugar
• 1 egg, separated
• 1 tsp. vanilla
• 2 tsp. water
• 2 Granny Smith apples, peeled, chopped
• 2 cans (8 oz. each) refrigerated crescent dough sheets
• 2 tsp. cinnamon sugar

1. Heat oven to 375F.
2. Beat cream cheese, powdered sugar, egg white and vanilla with mixer until blended; set aside.
3. Whisk egg yolk and water in small bowl until blended.
4. Unroll 1 can of crescent dough on work surface; roll or press into 14x9-inch rectangle.
5. Cut each rectangle crosswise into 4 (7x4-1/2-inch) rectangles, then cut each rectangle crosswise in half.
6. Repeat with remaining can of crescent dough (You should have a total of 16 small rectangles.)
7. Spread about 1 Tbsp.
8. cream cheese mixture onto each dough rectangle to within 1/2 inch of edges; top with apples, adding about 2 Tbsp.
9. to each.
10. Lightly brush edges of dough with egg yolk.
11. Roll up each rectangle, starting at one long side.
12. Place, seam sides down, on 2 parchment-covered baking sheets; brush with any remaining egg yolk.
13. Sprinkle with cinnamon sugar.
14. Bake 15 to 18 min.
15. or until golden brown; cool slightly.

philadelphia cream cheese, powdered sugar, egg, vanilla, water, apples, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/apple-cheesecake-turnover-rolls-183968.aspx (may not work)