Recipe: Very Cherry Crescent Ring (using refrigerated crescent roll dough)

VERY CHERRY CRESCENT RING

FOR THE RING:
1 (10-ounce) jar maraschino cherries, drained
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup pecans, chopped
2 tubes (8 oz. each) refrigerated crescent rolls
FOR THE GLAZE:
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon almond extract
10 pecan halves

Preheat oven to 375 degrees F. Grease a baking sheet.

TO MAKE THE RING:
Set aside five cherries for garnish. Chop remaining cherries; place in a mixing bowl. Add cream cheese, sugar, almond extract and pecans; beat until blended.

Unroll crescent roll dough. Place dough together, forming one large rectangle; seal seams and perforations. Fold dough in half lengthwise; roll into an 18-by-12-inch rectangle.

Spread filling to within 1 inch of edges. Roll up tightly, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; curve the roll and pinch ends together to form a ring.

With scissors, cut from outside edge 2/3 of the way toward center of the ring at 1-inch intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous piece.

Bake for 20 to 30 minutes or until golden brown. Cover loosely with foil if the top browns too quickly. Using 2 large spatulas, carefully remove to a wire rack.

TO MAKE THE GLAZE:
Combine confectioners' sugar, milk and almond extract. Drizzle over warm ring. Garnish with pecans and reserved cherries.

Servings: 12
Source: Country Woman Christmas, 2000