For the feast of St Nicholas, we made this bread found in my Pillsbury Holiday magazine. Oops, as I am typing this, I realized we (I) forgot the drizzled frosting on the top! You will need: 1 can refrigerated crescent rolls 1/2 cup pineapple cream cheese spread (from 8 oz container) 2 Tbsp sugar 1 egg, separated 1/2 cup drained, chopped cherry pie filling 1 Tbsp water 1 tsp sugar Heat oven to 375 degrees. Spray cookie sheet. Unroll dough onto cookie sheet forming 13x7 rectangle. Firmly press perforations to seal. In bowl, beat cream cheese and 2 Tbsp sugar with electric mixer on medium speed til well blended. Beat in egg yolk. With spoon, stir in cherries. Spoon mixture lengthwise down center of dough rectangle in 2 1/2 inch wide strip. With scissors, cut 1 inch wide strips on each side of cream cheese filling to within 1/2 inch of filling. Alternately cross strips over filling.
Beat egg white and water and brush over dough. (discard any extra) Sprinkle with teaspoon of sugar. Bake 17-22 minutes until golden brown. Cool 5 minutes. Glaze: (which I forgot to do) 13/ cup powdered sugar 1/4 tsp almond extract 1-2 tsp milk Drizzle over warm bread. Store in refrigerator, if any left! My kiddos all loved it! A great morning bread for the feast of St Nicholas or any special day around Christmas!