Combine strawberry pie filling and cheesecake filling to create a hot-from-the-oven treat everyone will love!

Strawberry Cheesecake Pockets

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. Unroll crescent rolls. Separate into 4 rectangles; press perforations to seal. Roll each dough portion into a 5x7-inch rectangle. 

Spoon 2 tablespoons strawberry pie filling and 2 tablespoons refrigerated cheesecake filling onto half of each portion, about 1/4-inch from edges. 

Fold dough over filling; seal edges with tines of a fork. Cut vents in top. Place on prepared baking sheet. Bake 15 to 17 minutes or until golden brown. Let stand 5 minutes before serving. 