2, 8 oz. cream cheese, softened
1/2 c. splenda or sugar
1 egg
2 t. vanilla
2 cans (8ct) Pillsbury refrigerated crescent rolls*
1 can cherry pie filling, (I use no sugar added)
Preheat oven to 350 degrees. Coat a jelly roll pan with cooking spray. Unroll dough from 1 tube. Pat out, pressing perforations together until dough covers bottom of pan. Bake 4 minutes. Combine cream cheese, splenda, egg, & vanilla until smooth. Remove crust from oven. Cool slightly. Spread cream cheese mixture over dough. Scatter pie filling over cheese mixture. Unroll remaining dough from tube. Separate triangles and evenly arrange over pie filling. Bake 30 minutes til golden and cheese is set. Cool completely. Dust with powdered sugar or splenda blend. (Other flavor pie fillings may be used)
*Pillsbury also makes a seamless dough sheet that can be used instead of the crescents for the bottom crust, seams won't have to be pressed together, just place sheet in pan and stretch to fit.
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