Cherry Filled Crescent Rolls
1 can of refrigerated crescent rolls (8 counts)
1 can of cherry pie filling
1/4 cup of powdered sugar
1 tablespoon of milk
Preheat the oven to 375°F.
Unroll the crescent rolls and separate them into 8 triangles.
Spoon a heaping tablespoon of cherry pie filling onto the wide end of each triangle.
Roll up the triangles, starting from the wide end and rolling towards the point.
Place the rolls on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until the rolls are golden brown.
While the rolls are baking, make the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.
Drizzle the glaze over the warm rolls.
Serve and enjoy!