Ingredients/Directions

2 8-ounce packages cream cheese, at room temperature
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 8-ounce tubes refrigerated crescent-roll dough
1 21-ounce can cherry pie filling, well drained
1 egg yolk beaten with 1 teaspoon water
Confectioner's sugar for garnish

Heat oven to 350 degrees. Coat a 15 1/2-by-10 1/2-inch jelly roll pan with nonstick cooking spray. In a medium bowl mix cream cheese, sugar, egg and vanilla until smooth.
Unroll dough from 1 crescent-roll tube and place in center of prepared pan. Pat out, pressing perforations together, until dough completely covers bottom of pan. Bake 4 minutes or until slightly dry.
Remove from oven and cool slightly. Spread cheese mixture over dough to edges. Scatter cherries evenly over cheese. Unroll remaining crescent-roll dough, and separate into 8 triangles along perforations. Arrange triangles on cherries (they won't cover completely; just be sure to space them evenly). Brush with glaze. Bake 30 minutes or until top crust is golden and cheese mixture is set. Cool in pan on wire rack before dusting with powdered sugar. Serves 16.