Cherry Cream Cheese Ring

• 2 pkg. (235 g each) refrigerated crescent rolls
• 1 pkg. (250 g) cream cheese, softened
• 1/4 cup (60 ml) icing sugar
• 1 egg
• 1/2 tsp (2 ml). vanilla or almond extract
• 1 can (19 oz (532 grm).) cherry pie filling
• 1/2 cup (125 ml) icing sugar
• 2 or 3 tbsp (45 ml). milk

1. Preheat oven to 350 degrees (175 C.).
2. Unroll crescent dough and separate into 16 triangles; reserve 4 for decoration and arrange 12 into a circle with wide ends towards the outside and points toward the center (points will not meet).
3. Roll dough to 14 inch circle, pressing seams together to seal and leaving a 3-inch diameter opening in the center.
4. For filling, combine cream cheese, icing sugar, egg and vanilla.
5. Spread over dough to within 1/2 inch of edges; spoon pie filling over cheese layer.
6. Cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point.
7. Arrange dough strips evenly in spoke-like fashion over the filling, pressing ends to seal at center and outer edges.
8. Bake 25-30 minutes or until golden brown, cool slightly and drizzle glaze over top.

crescent rolls, cream cheese, icing sugar, egg, vanilla, cherry pie filling, icing sugar, milk

Taken from online-cookbook.com/goto/cook/rpage/000C81 (may not work)