- 2 cans crescent rolls
- 1 (8 ounce) cream cheese spread, softened
- 1 egg
- 1/2 cup sugar
- 1 can cherry pie filling
- 1/2 cup powdered sugar
- 1 1/2 tablespoons milk
Preheat oven to 350 degrees. On a cookie sheet arrange the crescent roll triangles pointing inward into the shape of a candy cane with the edges overlapping. Lightly press triangles together to seal. I used exactly 1 1/2 packages.
With a hand mixer, mix cream cheese and sugar. Add egg. Using a teaspoon, spoon the mixture onto dough leaving 1” of dough exposed. You will have extra mixture. (Roll it up in the leftover crescent rolls)!
Add teaspoons of cherry filling over cream cheese mixture. Fold tips of dough over toward the right side. At this point I had to gently shape the dough into more of a candy cane shape I wanted. Bake 15-20 minutes.
Mix together powdered sugar and milk to make the glaze. Let candy cane cool slightly before adding glaze.