CHERRY CRESCENT ROLLS RECIPES

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Steps:

• Preheat oven to 350.
• Beat creamy cheese with sugar and vanilla until fluffy.
• Unroll crescent dough and separate.
• On a pizza pan place triangles overlapping with long pointed ends outward. So that there is about a 6" circle left in the middle of the pan.
• Spread cherries over the lapped dough area.
• Spread dollops of cream cheese mixture over the cherry filling.
• Fold pointed ends of crescents over the filling and pinch into lapped dough to seal.
• Bake for 18-20 minutes or until golden brown.
• Mix Powdered sugar and milk until smooth glaze forms.
• Drizzle glaze over ring.