Marla Clark's Million Dollar Apricot-Ginger Cheese Danish

INGREDIENTS
1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup Smucker's® Apricot Preserves
1/2 teaspoon finely chopped crystallized ginger
2 oz cream cheese, softened (1/4 cup)
1 tablespoon sugar
1 1/2 teaspoons Pillsbury BEST® All Purpose Flour
1/4 teaspoon vanilla
1 EGGLAND’S BEST egg
1 tablespoon water
1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

DIRECTIONS
1. Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.

2. In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.

3. Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.

4. In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.