Preheat oven to 425.

Unroll the pie crusts on a cutting board. Cut 3-4” circles from the crust using a cookie cutter or a glass.

With a teaspoon or melon baller, scoop two cherries and sauce from the can and place in the middle of each circle.

Fold each circle in half and lightly press down the edges. Use a fork to seal.

Place the mini turnovers on cookie sheets lined with parchment paper.

Brush each turnover with a thin layer of egg white.

Bake 12 to 14 minutes or until golden brown.