Cherry Cheese Coffee Cake


2 (8-ounce) pakages refrigerated crescent rolls
8 ounces cream cheese
¼ cup powdered sugar
1 egg
½ teaspoon vanilla or almond extract
1 (21-ounce) can cherry pie filling
½ cup powdered sugar
2-3 teaspoons milk


Preheat oven to 350°F. 

Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round 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 & vanilla and spread over dough. Top with pie filling. 

Cut each of the 4 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 to 30 minutes or until golden brown. Cool slightly. 

Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.