8 oz. cream cheese
1/3 c. confectioners' sugar
1 egg, separated
1/2 tsp. vanilla extract
2 (8 oz.) cans refrigerated crescent rolls
1 c. cherry pie filling

Beat cream cheese, sugar, egg yolk and vanilla extract together until smooth. Remove rolls from cans. Save 4 pieces of dough and arrange the other 12 pieces on a lightly greased cookie sheet, with the long points in the center like pieces of pie. Push dough together to cover the seams. Leave a hole in the center. Fold up the center tips of dough to leave a round hole in the middle.

Spread cream cheese mixture over dough. Drizzle with pie filling. Curl up the outer edges to hold in the filling. Cut remaining dough into 8 strips 5x1 inch each. Twist each strip and lay over filling like spokes on a wheel. Brush dough with beaten egg white. Bake at 350 degrees for 25-30 minutes. Serves 10-12.