15-oz.
pkg. refrigerated pie crust (1 crust), at room temperature
2
tbsp.
powdered sugar (optional)
Directions
Preheat oven to 400°F. Cut cheese into bite-size chunks and place in large bowl; add milk and beat at medium speed of electric mixer until mixture is blended and finely chopped. Stir in pistachios and cherries by hand.
Place pie crust on work surface. Spread cheese mixture in thin layer over crust, leaving 1 inch around outer edge without mixture.
Cut pie crust into 16 wedges. Roll up each wedge from center point to wide outer edge. Place roll, seam-side down, on ungreased baking sheet. Gently form rolls into crescent shapes.
Bake for 17 to 20 minutes or until crust is golden. Remove crescents to wire rack. Dust with powdered sugar while hot, if desired.
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