Ingredients
1 tube (8 ounces) refrigerated crescent rolls3 ounces cream cheese, softened1/4 cup confectioners’ sugar1 cup canned cherry pie filling1/4 teaspoon almond extract
Preparation
Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 24 pieces; press onto the bottoms and up the sides of greased miniature muffin cups.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Place about 1/2 teaspoon in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup.
Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving.
