Ingredients:
- 2 (8 oz.) pkgs. refrigerated crescent rolls
- 8 oz. cream cheese
- 1/4 c. powdered sugar
- 1 egg
- 1/2 tsp. vanilla or almond extract
- 21 oz. can cherry pie filling or pie filling of your choice
Glaze:
1/2 c. powdered sugar
2-3 tsps. milk
(I add a 1/2 tsp. of almond extract)
Directions:
- Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of a large round pizza stone.
- The points will not meet in the center.
- Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
- Combine the cream cheese, powdered sugar, egg and vanilla and spread over dough.
- Top with pie filling
- Cut each of the four remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point).
- Arrange over filling evenly in spoke-like pattern.
- Press ends to seal at center and outer edges.
- Bake 25-30 minutes or until golden brown. Cool slightly.
