1 (8 oz.) cream cheese, softened
1/2 tsp. vanilla extract
2 tsp. strawberry preserves
1 egg white
1/2 c. powdered sugar
1/2 c. chopped pecans
2 cans crescent rolls
1 tsp. water

GLAZE:

2/3 c. powdered sugar
1/4 tsp. vanilla extract
3 to 4 tsp. milk

Heat oven to 350 degrees. In a small bowl, beat cream cheese, 1/2 teaspoon vanilla extract and 1/2 cup powdered sugar until fluffy. Stir in strawberry preserves and chopped pecans. Separate rolls into 8 rectangles and spread about 2 tablespoons cream cheese filling on each rectangle to within 1/4 inch from edges. Roll up each rectangle into a jelly roll, pinch ends to seal. Gently stretch until roll is about 10 inches long. Coil each roll into a spiral with the seam on the inside, tucking end under. Place on ungreased cookie sheet. In small bowl combine egg white and water, brush over rolls and sprinkle with chopped pecans. Bake for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls.