Cherry Cream Crescents

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 egg, separated
2 (8 ounce) tubes refrigerated crescent rolls
1 (21 ounce) can cherry pie filling (or your choice)

Heat oven to 350 degrees F. Grease two cookie sheets.

In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on prepared cookie sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake for 15-20 minutes or until golden brown.