• Unroll the crescent rolls and save 4 triangles back for later. Then arrange the remaining 12 triangles in a circle with the wide end towards the outside of the circle and the pointy end towards the middle. The points will NOT meet in the middle. There should be a 2-3 inch open circle in the middle of the circle. Once all the crescent rolls are arranged gently press the gaps closed by pinching the sides of the dough together with your fingertips.
• In a medium bowl, using a handheld mixer, whip together the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy. Leaving a 1/2 inch edge around the outside and center of the circle, spread this mixture over the crescent ring. Next, top the cream cheese mixture evenly with the cherry pie filling. Again leaving room on the edge.
• Next cut the 4 remaining crescent rolls into thirds with a pizza cutter. Cut from the wide end to the point. Then arrange the crescent triangular strips around the circle evenly in a spoke-like fashion pressing the dough ends together to the outside and the center.
• Bake the cherry and cream cheese crescent ring at 350 degrees Fahrenheit for 20-25 minutes or until the crescent dough is golden brown. Cool slightly.

For Glaze

• In a small bowl whisk together with a fork the 1/2 cup powdered sugar and 2-3 teaspoons of milk. Then drizzle the glaze onto the cherry cream cheese crescent ring. Cut the ring into 12-16 slices and serve. Enjoy!