Cherry crescent ring

Cherry crescent ring

Ingredients/Components

• sugar - 1/2 c
• pkg - 1 oz
• milk - 4 tsp
• chopped nuts - 2 Tbsp
• almond extract - 1/2 tsp
• powdered sugar
• cans Pillsbury refrigerated crescent rolls - 2 oz
• chopped almonds, pecans or walnuts - 3/4 c
• maraschino cherries drained and reserve 6 - 1 c
• reserved 6 cherries, halved

How to make cherry crescent ring:

Glaze:1 c. powdered sugar4 tsp. milk1/4 tsp. almond extract Grease cookie sheet. Chop cherries. In small mixing bowl, combine chopped cherries, cream cheese, nuts, sugar and almond extract; mix well and set aside. Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles, firmly press edges and perforations to seal (prevents separation during baking). Roll out to form a rectangle 15 x 13-inches. Spread cherry mixture over dough. Starting at longer side, roll up, pressing edges to seal.

Place seam side down on cookie sheet. Form into a ring, firmly pressing ends together. With scissors or sharp knife, cut almost through ring at 1 inch intervals. Turn each section slightly on side. Bake at 375° for 30 to 35 minutes until golden brown. While warm, drizzle with glaze; garnish with almonds and reserved cherry halves. Serve warm. Serves 8 to 10.

Recipe categories: Breakfast, Kid Friendly, Brunch.