Cherry Cheese Coffee Cake

This is my favorite Pampered Chef dessert recipe. I always recommended it to my hostesses when I was a consultant! It's best served the same day its made.

Cherry Cheese Coffee Cake
1 (8oz) can crescent rolls
8 oz cream cheese, softened (1/2 of a regular brick)
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla
1 cup canned cherry pie filling

Glaze
1/2 cup powdered sugar
2 to 3 tsp milk

Preheat oven to 350 degrees. Unroll crescent rolls. Arrange triangles in a circle, side by side, on a 13" round stone or a large cookie sheet with the points of the dough toward the center, pressing the dough seams together. Pinch inside and outside edges together to form a small rim, leaving a 3" hole in the center. For filling, combine cream cheese, powdered sugar, egg, & vanilla in a mixing bowl. Mix until smooth. Spread mixture over the dough, to within 1/4" of the edges. Top evenly with pie filling. Bake 20-25 minutes, or until golden. Cool slightly. While its baking, combine powdered sugar and milk for the glaze. Mix until smooth. Drizzle coffee cake with glaze.
Serves 12