COFFEE CAKE AND FILLING
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
1 can (20oz) cherry pie filling

GLAZE:
1/2 cup powdered sugar
2-3 tsp. milk

Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On 15" round baking stone, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. Points will not meet. 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 cream cheese 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 end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly. for glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake. Cut into 12 pieces and serve warm.
Yield 12 servings.
Calories 300, Fat 16g sodium 470 mg, dietary fiber less than 1g
This is a recipe from the pampered chef classics cookbook.