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Cherry Almond Crescent Ring

• Ring

  1 C (10-oz. jar) maraschino cherries, drained (reserve 5 cherries)

  1 pkg (8 oz.) cream cheese, softened

  ¾ C chopped almonds

  ½ C sugar

  ½ tsp almond extract

  2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls

  2 T chopped almonds

  Reserved 5 maraschino cherries, halved

  
  

  Grease cookie sheet. Chop 1 cup 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 (this prevents separation during baking). Roll or pat out to form a rectangle about 15x13 inches. Spread cherry-cheese mixture over dough. Starting at longer side, roll up rectangle, pressing edges to seal. On prepared cookie sheet, place seam-side down. 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 its 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.
  

  
  

  Glaze

  1 C powdered sugar

  4 tsp milk

  ¼ tsp almond extract

  
  

  In small bowl, combine all ingredients; mix well.

  
  

  Tips:

  If necessary, cover with foil during last 5 minutes of baking to prevent excessive browning.

  
  

  Reheat, loosely wrapped in foil, at 375° for 15 to 20 minutes until warm.

  
  

  To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake as directed.