Very Cherry Crescent Ring
|Maraschino cherries||10 Ounce, drained (1 Jar)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Refrigerated crescent rolls||16 Ounce (2 Tubes Of 8 Ounce Each)|
|Confectionery sugar||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
Set aside five cherries for garnish.
Chop remaining cherries; place in a mixing bowl.
Add cream cheese, sugar, almond extract and pecans; beat until blended.
Unroll crescent roll dough.
Place dough together, forming one large rectangle; seal seams and perforations.
Fold dough in half lengthwise; roll into an 18-in x 12-in rectangle.
Spread filling to within 1 in of edges.
Roll up tightly, jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a ring.
With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1 -in intervals.
Separate strips slightly; twist to allow filling to show, slightly overlapping previous piece.
Bake at 375° for 20-30 minutes or until golden brown.
Cover loosely with foil if the top browns too quickly.
Using two large spatulas, carefully remove to a wire rack.
For glaze, combine confectioners' sugar, milk and almond extract.
Drizzle over warm ring.
Garnish with pecans and reserved cherries.