Cherry Cheese Coffee Cake

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

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.