1 (10 ounce) jar maraschino cherries
8 ounces cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8 ounce) packages crescent rolls
1/2 cup confectioners' sugar
1 to 2 teaspoons milk
1/4 teaspoon almond extract

Procedures :
Preheat oven to 350 degrees F Drain maraschino cherries; discard juice or save for another use. Reserve 8 to 10 maraschino cherries for garnish; chop remaining cherries. Combine chopped cherries, cream cheese, almonds, sugar, and almond extract; mix well. Separate each can of crescent roll dough into 2 rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a 15 x 13 inch rectangle. Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side. Bake for 20 to 25 minutes or until golden brown. If necessary, cover with foil during last 5 minutes to prevent over browning. Carefully remove from pan to wire rack. Combine confectioners' sugar, milk and almond extract to make a glaze. Drizzle over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers. Makes about 15 servings.
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Category : Breakfast