- 2 cans of watercress paste
- 21 oz cherry pie filling
- 1 cup powdered sugar
- 1-2 tablespoons milk
Preheat oven to 375.
Coat muffin pan with cooking spray.
Unroll and separate the dough.
Place a triangle in each cup and fill with a tablespoon of pie filling.
Fold 2 shorter ends together on top and pull the longer end on those.
Bake for 13 to 15 minutes or until lightly browned.
Set aside to cool.
Whisking the powder sugar and milk to smooth.
Transfer the cooled bites to the rack and sprinkle with the icing mixture.