Cream Cheese and Jelly Turnovers

1 pre-made pie crust
2 oz cream cheese
1 egg, separated
1 Tbsp sugar
1 sprinkle salt
4 Tbsp jam

Unroll pie crust and cut into quarters. Fold each quarter in half to form a line down the middle, then unfold. On one half of each pie quarter, cut four horizontal slits, making sure to leave 1/4" between slits and edges.

Separate the egg. Combine yolk with cream cheese, sugar and salt, and mix until smooth. Spoon 1 Tbsp of the mixture onto the uncut side of each of the pie dough quarters; spread to within 1/2" of edges. Spread 1 Tbsp jam on each turnover, on top of cream cheese.

Using your finger or a pastry brush, paint the edges of each pastry with egg white. Fold cut side over the filled side and crimp the edges with a fork. Brush egg white over the tops of the pastries, and sprinkle with a little extra sugar.

Bake in a 450 degree oven for 12-14 minutes until filling begins to bubble and turnover is golden brown.

NOTES
From Ordering Disorder @ workitmom.com.
The kids loved these; I would have liked them better without the cream cheese, or with more jam.