Cherry Cheese Coffee Cake

2 pkg (8 oz.) refrigerated crescent rolls

8 oz. cream cheese softened

1/4 C. powdered sugar

1 egg

1/2 t. vanilla or almond extract

20 oz. can cherry pie filling

Glaze:

1/2 C. powdered sugar

2-3 t. milk

Preheat oven to 350° F. Unroll crescent dough, reserving 4 triangles for decoration. Separate remaining dough into 12 triangles; arrange triangles in circle, with points toward center and wide ends towards the outside.

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.

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 min. or until golden brown; cool slightly.

For glaze mix powdered sugar and milk until smooth.