Toasted Cream Cheese-And-Apple Pockets

• 32 fresh whole wheat bread, slices
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 golden delicious apple, peeled and diced
• 14 cup powdered sugar
• 14 teaspoon cinnamon, divided
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 2 tablespoons granulated sugar

1. Preheat oven to 400F Cut out centers of each bread slice with a 3-inch round cutter.
2. (Reserve scraps for another use, if desired.)
3. Place half of bread rounds on a lightly greased baking sheet.
4. Stir together cream cheese, apple, powdered sugar, and 1/8 tsp cinnamon until blended.
5. Spoon about 1 tablespoon apple mixture onto center of each bread round on baking sheet; top with remaining bread rounds.
6. Crimp edges with a fork to seal; brush tops with butter.
7. Stir together remaining 1/8 teaspoon cinnamon and 2 tablespoons sugar; sprinkle over sandwiches.
8. Bake at 400F for 8 to 10 minutes or until golden.
9. Note: Store any leftovers in an airtight container in the freezer for up to 1 month.
10. To reheat for a quick afternoon snack, wrap each frozen sandwich in a paper towel and microwave at HIGH for 45 seconds or until warm.

whole wheat bread, cream cheese, golden delicious apple, powdered sugar, cinnamon, butter, sugar

Taken from www.food.com/recipe/toasted-cream-cheese-and-apple-pockets-417224 (may not work)