1 - 8 oz. package cream cheese, softened
1/3 cup powdered sugar
1 egg, separated
1/2 teaspoon vanilla or almond extract
2 - 8 oz. cans refrigerated crescent rolls
1 cup cherry pie filling
powdered sugar glaze (powdered sugar and water)

Preheat oven to 350. Beat cream cheese, sugar, egg yolk and extract together until smooth. Remove rolls from cans. Save 4 pieces of dough and arrange the other 12 pieces on 15-inch baking
stone with the long points in center. The pieces will hang over the edge of the baking stone. Push the dough together to cover the stone, leaving center open. Fold up the center tips of dough to leave hole in middle. Spread cream cheese mixture over dough.  Top with pie filling. Press perforations on saved dough and cut lengthwise into 8 strips. Twist each strip and lay over filling like spokes on a wheel. Fold dough over spokes around outer edge and also fold tips of dough in center. Brush dough with beaten
egg white. Bake for 25 - 30 minutes or until golden brown.  Drizzle with glaze, if desired. Serve warm.