Ingredients:
2 (8 ounce) packages cream cheese, room temperature
1/2 cup sugar
1 large eggs
2 teaspoons vanilla
2 (8 ounce) packages crescent rolls
1 (21 ounce) cans cherry pie filling
1 beaten egg yolks
powdered sugar, for dusting (optional)
Directions:
Heat oven to 350 degrees.
Lightly butter 15 1/2″ by 10 1/2″ jelly-roll pan (cookie sheet with sides).
In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth.
Remove dough from one tube of crescent rolls.
Unroll and place in middle of pan.
Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
Place in oven 4 minutes, or until slightly dry.
Cool slightly and spread cream cheese mixture evenly over dough.
Spread pie filling over cheese.
Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations.
Arrange triangles on top of cherries, spaced evenly (will not cover surface completely).
Brush with egg glaze.
Bake 30 minutes or until golden brown and cheese mixture is set.
Let cool and dust with powdered sugar, if desired.
Cut into squares and refrigerate until serving.
Servings: 16
Time preparation: 15 min.
Time total: 50 min.