Preheat oven to 450°F.
In a food processor, process the strawberries with ½ tablespoon of sugar. Set aside.
2 cups hulled and chopped strawberries, 3½ tablespoons granulated sugar
In a medium bowl, using a hand mixer, cream together the egg, cream cheese, remaining 3 tablespoons of sugar, and vanilla. Blend until fluffy.
8 ounces low-fat cream cheese, 1 large egg, 3½ tablespoons granulated sugar, 1 teaspoon pure vanilla extract
Unroll the 2 pie crusts onto a lightly floured surface and cut into 12 rectangles (6 per sheet of dough).
15 ounces refrigerated pie crust
Cut a small slit or heart into 6 of the rectangles (to allow steam to escape).
Place a spoonful of cream cheese filling next to a spoonful of the strawberry mixture onto each of the other 6 rectangles (without the slits), leaving room along the edge. (You can also put down the cream cheese first, and top with the strawberries.)
Cover each filled rectangle with a layer of dough (the pieces with the slits) and use a fork to secure the edges well.
Brush lightly with egg and sprinkle with a little extra sugar if desired.
Bake for 10-12 minutes or until slightly browned. Let cool before enjoying.