Cherry Cheese Ring

2 pkgs refrigerated crescent rolls�
1 pkg. cream cheese softened
1/4 cup icing sugar
1 egg
1/2 tsp. vanilla or almond extract
1 can cherry pie filling

Glaze
� cup (125 ml) icing sugar
2-3 tsp. (10-15 ml) milk

Preheat oven to 350� F.

Unroll crescent dough. Separate into 16 triangles; reserve 4 triangles for decoration.

On Large Round Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of Baking Stone and points toward the center. Using Lightly floured Dough and Pizza Roller, roll dough to 14 � circle, pressing seams together to seal and leaving a 3 inch hole in the center.

For filling, in Classic Batter Bowl, combine cream cheese, icing sugar, egg and vanilla. Spread cream cheese mixture over dough to within � inch of the eggs: top with pie filling.

Using Pizza Cutter, cut each remaining triangle into thirds, staring 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 centre and outer edges

Place Baking Stone on Large Rack. Bake 25-30 minutes or until golden brown: cool slightly. For glaze, mix icing sugar and milk until smooth: drizzle over ring using V-shaped Cutter.

Source: Pampered Chef