Pampered Chef Breakfast Fruit Braid – by Missy

8 oz. cream cheese
1/4 c. powdered sugar
1 egg
1/2 tsp. vanilla
2 packages (8 oz. each) refrigerated crescent roll
Fruit pie filling of choice

Mix together cream cheese, sugar, egg, and vanilla.

Unroll one package of crescent dough, do not separate. Arrange longest side of dough across width of 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Use dough/pizza roller to seal preforations. On longest sides of baking stone, cut dough into strips 3 inches deep and 1 inch wide and an inch or two apart. Spread 1/2 of cheese mixture down center of dough and fruit filling over cheese mixture. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid.

Bake at 350F for 25-30 minutes

Mix together 1/2 c. powdered sugar and 2-3 tsp. milk. Drizzle over cooled braids.