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2 cans refrigerated crescent rolls
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 teaspoon vanilla or almond extract
20 ounces cherry pie filling
glaze: 1/2 c. powdered sugar + 2 tbl milk
Preheat oven to 350ºF.
Unroll crescent dough, reserving 4 triangles for decoration. Separate remaining dough into 12triangles; arrange triangles in circle on 15" round stone with points toward center and wide ends towards the outside.. Using lightly floured pizza roller, roll dough to 14 inch circle, pressing seams together to seal and leaving a 3 inch hole in the center.
For filling, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth. Spread mixture over dough to within 1/2 inch of edges; top with pie filling. Using pizza cutter cut each remaining triangle into thirds starting at the wide edge and cutting to the point. arrange dough strips evenly in spoke like fashion over the filling. Press ends to seal at center and outer edges.
Bake 25-30 minutes. or until golden brown; cool slightly. Glaze mix: powdered sugar and milk until smooth and drizzle over cake. Serve warm
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 teaspoon vanilla or almond extract
20 ounces cherry pie filling
glaze: 1/2 c. powdered sugar + 2 tbl milk
Preheat oven to 350ºF.
Unroll crescent dough, reserving 4 triangles for decoration. Separate remaining dough into 12triangles; arrange triangles in circle on 15" round stone with points toward center and wide ends towards the outside.. Using lightly floured pizza roller, roll dough to 14 inch circle, pressing seams together to seal and leaving a 3 inch hole in the center.
For filling, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth. Spread mixture over dough to within 1/2 inch of edges; top with pie filling. Using pizza cutter cut each remaining triangle into thirds starting at the wide edge and cutting to the point. arrange dough strips evenly in spoke like fashion over the filling. Press ends to seal at center and outer edges.
Bake 25-30 minutes. or until golden brown; cool slightly. Glaze mix: powdered sugar and milk until smooth and drizzle over cake. Serve warm
