1 can (8-count size) refrigerated crescent rolls 1 can cherry pie filling 1/2 cup confectioners' sugar 3 teaspoons water
Heat oven according to package directions on rolls. Separate dough and place in triangles onto cookie sheet. Place 2 spoonsful of filling into center of triangle. Fold over and crimp seal edges with a fork or a pastry crimper. Bake according to package directions.
Blend sugar and water for glaze, and drizzle over warm turnovers.