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Very Cherry Crescent Ring

My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch.

16 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

1 jar (10 ounces) maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon almond extract
10 pecan halves

Directions

Set aside five cherries for garnish. Chop remaining cherries; place
in a bowl. Add cream cheese, sugar, almond extract and pecans; beat
until blended. Roll 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

2 of 2

Very Cherry Crescent Ring (continued)

Directions (continued)

loosely with foil if the top browns to 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. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 227 calories, 13 g fat (4 g saturated fat), 16 mg cholesterol, 154 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.