Ingredients
4
oz (from 8-oz package) cream cheese, softened
2
tablespoons granulated sugar
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3/4
cup cherry pie filling with more fruit (from 21-oz can)
1/4
cup powdered sugar
1/2
teaspoon milk
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray with cooking spray.
In small bowl, beat cream cheese and granulated sugar with spoon until well blended.
For crescent rolls, unroll dough; separate into 4 rectangles. Pinch seams together. If using dough sheet, unroll dough; cut into four (6x4-inch rectangles). Place dough rectangles onto cookie sheet, short side closest to you, spacing them apart.
Spread 2 tablespoons of the cream cheese mixture onto left long side of dough, in a 2-inch-wide strip. Spread heaping 2 tablespoons of pie filling on top of cream cheese mixture; repeat for remaining dough, cream cheese mixture and pie filling.
Make six (1-inch) cuts on right side (with no filling); carefully fold over dough strips to enclose filling. Tuck ends of dough underneath bottom edge to attach. Gently pick up top end of dough, and curve one end to form top of candy cane; repeat.
Bake 13 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and 1/2 teaspoon milk until well blended. If necessary, add additional drops of milk until thin enough to drizzle; drizzle onto crescents.
Use spatula to carefully transfer crescents from parchment to serving platter, loosening edges with spatula first, if needed.
