Cherry and Almond Breakfast Rolls

Ingredients

• 2 (8 oz) pkgs refrigerated crescent roll dough
• 1 (21) can cherry pie filling
• 1 cup powdered sugar
• 1 1/2 Tbsp milk, then more as needed
• 1 tsp almond extract

Instructions

• Preheat oven to temperature listed on package of crescent roll dough (mine listed 375). Open, unroll and separate crescents onto two parchment paper or Silpat lined baking sheets.
• Spoon a slightly heaping 1 Tbsp of the pie filling near the large end of each of the crescents (you'll only use about 3/4 of the can of filling). Roll to opposite end and tuck the top corner under. Bake in preheated oven according to time listed on crescent roll package (mine listed 9 -12 minutes).
• Remove from oven and allow to cool slightly. Meanwhile in a mixing bowl whisk together powdered sugar, milk and almond extract, adding more milk to thin about 1/2 tsp at a time as needed. Serve warm or allow glaze to set and store in an airtight container.