1/4 cup Cream Cheese
4 Tablespoons light brown shugar, divided
2/3 cup coarsely chopped fresh strawberries
1 8-count pkg refrigerated crescent rolls
2 tablespoons butter, melted
Preheat oven to 350.
Blend cream cheese and 2 tablespoons brown sugar in a bowl. Fold in the strawberries.
Unroll the crescent roll dough divide into four rectangles and seal the two perferated pieces together to make a complete rectangle.
Divide strawberry mixture among the four pieces, spooning onto the bottom half of the rectangle. Fold dough over and crimp edges. Bake rolls according to package.
Brush the backed empanadas with melted butter and dust with remaining sugar before serving.
Source: Inter Courses: an aphrodisiac cookbook