Cheery Cherry Cheese Ring
Cheery Cherry Cheese Ring is a throwback recipe I have been making for a number of years which I have tweaked many times.
This particular version was made with crescent sheets because that is what I had on hand. This only feeds about three people. To feed a larger group, I would recommend doubling the recipe and using the crescent rolls. This cuts out the rolling and cutting step. You could use any pie filling you like. However, I like the cherry because of the contrasting colors (and I like the flavor too). It is not necessary to use the chocolate drizzle, but it does make it pretty. Cheery Cherry Cheese Ring would go perfectly with my Sausage and Gravy Breakfast Burritos.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Cheery Cherry Cheese Ring:
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This recipe only feeds 3. For more servings, double the recipe. Using crescent rolls makes for a little easier preparation (and they are easier to find). You will need to allow 10 minutes of cooling time which was not included in the preparation time given.
- 8 ounces crescent sheets or crescent rolls
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 10 ounces cherry pie filling
- powdered sugar for dusting
- 1/2 cup chocolate chips
If you are using a crescent sheet, roll out on floured surface until almost double in length.
Using a pizza cutter or knife, cut 14 - 16 long triangles from short end to short end.
Lay in a circle on a cookie sheet with the skinny points toward the middle, overlapping sightly.
If you are using crescent rolls (you will need 2 cans and will need to double the recipe), use the same process as above for laying on the cookie sheet.
Combine the softened cream cheese, powdered sugar, vanilla and salt to make a smooth mixture.
Spoon around the center of the overlapped area of the ring.
Top the cherry pie filling on top of the cream cheese mixture.
Pull up pointed ends of each triangle, crossing over the top of the pie filling.
Bake for 20 minutes at 350 degrees or until golden brown.
Cool for 10 minutes.
Dust with powdered sugar.
Carefully melt the chocolate chips in the microwave.
Fill a sandwich baggie with the chocolate.
Snip off the end, drizzle over the ring and serve.