Quick 'N Easy Strudel

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar, divided
• 3 teaspoons pure vanilla extract, divided
• 1 (21 ounce) can cherry pie filling
• 2 teaspoons ground cinnamon, divided
• 2 tablespoons butter, melted
• 1/2 cup finely chopped pecans or 1/2 cup walnuts

1. Preheat oven to 350u0b0F
2. Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
3. Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
4. Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
5. Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
6. SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.

rolls, cream cheese, sugar, vanilla, cherry pie filling, ground cinnamon, butter, pecans

Taken from www.food.com/recipe/quick-n-easy-strudel-409235 (may not work)