Ingredients
1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 large egg, room temperature, separated2 tubes (8 ounces each) refrigerated crescent rolls1 can (21 ounces) cherry pie filling
Preparation
In a bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets.
Spread 1 tablespoon cream cheese mixture near edge of short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling; tuck under dough. Lightly beat egg white; brush over rolls.
Bake at 350° until golden brown, 15-20 minutes.
