Tummies Full of Love: The Peach Pioneer

So it's Spring Break, and being in the Floridian 80+ degrees, we developed a hankering for some peaches. Our friend Meagan, with whom we are staying in the Tampa Bay area, had a great recipe to try, and her husband fetched us some fresh peaches from the store. I was amazed that they had peaches already, but Meagan said these technically came from Chile. Either way, it was great to taste a real peach. We made this recipe for a breakfast dish and it went great with coffee. I think it would also be good to try using apples and some cinnamon.

What You'll Need:
Cake & Filling
2 cans crescent rolls
1 8-oz. package cream cheese
1/4 cup powdered sugar
1 egg yolk
1/2 teaspoon vanilla or almond extract
1 can (21 oz.) peach, cherry, or apple pie filling
Fresh peaches! (Or cherries, apples)
Nutmeg to taste

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Directions:
1. Preheat oven to 350. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. Arrange 12 triangles in a circle (on a round stone pan if you have one!) with wide ends toward the outside edge of baking stone and points toward the center (Points will not meet.) Lightly flour a rolling pin and roll dough into a 14-inc circle, pressing seams together to seal. There should be a 3-inch diameter opening in the center. Form a slightly raised rim along inner and outer edges of dough.
2. In a batter bowl, combine cream cheese, powdered sugar, egg yolk and vanilla (& nutmeg if you'd like!); whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 in. of edge. Spoon pie filling evenly over cream cheese mixture. (We added fresh peaches with the pie filling. Good move.)

3. Using a pizza cutter, cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over the filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.