Wagon Wheel Cheesecake

Ingredients:

(cake and filling)
2 packages (8 oz. each) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1/4 c powdered sugar
1 egg yolk
1/2 tsp vanilla extract
1 can (21 oz.) fruit pie filling

(glaze)
1/2 c powdered sugar
2-3 tsp milk

Instructions:

Preheat oven to 350.  Unroll crescent dough.  Separate into 16 triangles, reserving four triangles for decoration.  On large round baking stone or pizza pan, arrange 12 triangles in a circle with side ends toward the outside edge of baking stone and point toward center (Points will not meet.)  Press seams together to make a 14-inch circle.  There should be a 3-inch diameter opening in the center.  Form a slightly raised rim along inner and outer edges of dough.  

In a bowl, combine cream cheese, powdered sugar (1/4 cup), egg yolk and vanilla; whisk until smooth.  Spread evenly over dough to within 1/2 inch of edge.  Spoon pie filling evenly over cream cheese mixture.  
 
Using a pizza cutter, cut each remanining dough triangle lengthwise into three strips.  Arrange dough strips evenly in spoke-like fashion over filling.  Press ends to seal at center and outer edges.  
 
Bake 25-30 minutes or until golden brown.  Cool 15 minutes.  Mix glaze until smooth and drizzle over cake.  Serve warm.  Yield 12-16 servings.