Ingredients:
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
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 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 25-30 minutes or until golden brown.
Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.