Ingredients
| 1/4 Cup |
sugar |
| 1/2 Teaspoon |
almond extract |
| 1/3 Cup |
chopped maraschino cherries, drained |
| 1/3 Cup |
chopped almonds |
| 2 Package |
refrigerated crescent rolls |
| 1 Cup |
powdered sugar |
| 1 Package |
(8 ounces) cream cheese, softened |
| 1 Tablespoon |
butter, melted |
| 2 Tablespoon |
milk |
Instructions
Beat cream cheese and sugar until light. Add extract. Fold in cherries and almonds; set aside. Unroll crescent rolls onto ungreased baking sheet. Overlap long sides to make 12-inch square. Press to seal perforations. Spread cream cheese mixture down center third of dough. Fold over remaining sides. Pinch edges and seal. Bake at 350 degrees for 25 to 30 minutes. While bread is baking, combine powdered sugar, milk and melted butter to make a glaze. Pour glaze over loaf. 8 to 10 servings
