Missy
1/4 cup cream cheese, room temperature
4 tbsp light brown sugar, divided
2/3 cup chopped fresh strawberries
1 8 count package refrigerated crescent rolls
2 tbsp butter
Preheat Oven to 375 degrees. Blend cream cheese and 2 tbsp brown sugar in a bowl. Fold in Strawberries. Unfold crescent rolls and smooth the edges together to create one long piece with no dotted lines. Cut into four rectangular pieces. Divide the strawberry mixture among the four pieces, folding the dough over and crimping the edges with the tines of a fork. Bake for 10-12 minutes or until golden brown. Melt the butter and brush empanadas then dust with remaining brown sugar before serving.