2 (8 oz.) cans refrigerator crescent dinner rolls
1 (8 oz.) cream cheese, softened
1 (8 oz.) maraschino cherries, well drained
1/2 c. sugar
1/2 tsp. vanilla extract
1 c. walnuts, chopped

GLAZE:

1 c. confectioners' sugar
4 tsp. milk
1/4 tsp. vanilla extract

Cream sugar and softened cheese and combine with chopped cherries, 3/4 cup walnuts and vanilla extract. Set mixture aside. Separate each can of crescent dough into two large rectangles. overlap long sides of four rectangles; firmly press edge and perforations to seal.

Roll or pat out to form a rectangle about 15 x 13 inches. Spread cherry-cheese mixture over dough. Starting at longer side, roll up rectangle, press edges. Place seam side down on a greased cookie sheet.

Form into a ring, pressing ends together. With a scissors or knife, cut almost through at 1 inch intervals. Turn each section slightly on its side. Bake at 375 degrees for 30 to 35 minutes. While warm, drizzle with glaze.

GLAZE: Combine 1 cup confectioners' sugar, 4 teaspoons milk and 1/4 teaspoon vanilla extract; mix well.