I first had this at a school potluck and I indulged in more than my fair share! This feeds a small crowd of 16 people and the best thing is that it doesn't need refrigeration. It can be baked and kept at room temperature for up to one day.
Lightly grease or spray a large cookie sheet (with sides) or a jelly roll pan. I've found that a 10" x 13" cookie sheet works best.
In a medium sized bowl, mix cream cheese, sugar, egg and vanilla until smooth.
Remove dough from 1 crescent roll tube.
Unroll and place it in middle of the prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan.
Warm in oven 4 minutes until slightly dry. This will set the bottom crust.
Remove from oven and cool slightly.
Spread cheese mixture over dough evenly to edges.
Scatter cherry pie filling evenly over cheese.
Unroll remaining sheet of crescent roll dough and separate into 8 triangles on top of cherries filling.They should not cover the surface completely; just be sure to space them evenly. *Another option is to tear the 8 triangles into small 1" pieces and randomly scatter them over the top of the pie filling.
Brush triangles or 1" pieces with egg glaze.
Bake 20-30 minutes or until top crust is golden and cheese mixture is set.
Cool in pan on wire rack before dusting with powdered sugar.