Cherry Cream Crescent Recipe
1 package cream cheese (8 oz.), softened
1 cup confectioners sugar
1 egg, separated
2 tubes (8 oz. each) refrigerated crescent rolls
1 can (21 oz) cherry pie filling
In a mixing bowl, beat the cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on stoneware baking stone. Spread 1 T. of cream cheese mixture near the edge of the short side of the triangle. Top with 1 T. cherry pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 375°F for 15-20 minutes or until golden brown.