Preheat oven to 350 degrees.: When the oven reaches the correct temperature, you will often hear a soft hum as it maintains heat, and the air will feel warm when you open the door. Proper preheating ensures even browning of the crescent rolls , and it helps the ring set quickly so the filling does not leak. The smell of warm air is usually faintly toasty. A common mistake is putting the ring into an oven that is not fully preheated, which can result in pale, underbaked dough. If your oven runs hot or cold, use an oven thermometer and adjust accordingly.
Unroll crescent dough and separate into triangles. Arrange triangles on a 14 inch greased pizza pan with points toward the outside and wide ends overlapping at the center, leaving a 4 inch opening in the center. Press overlapping dough to seal.: As you unroll the dough you will notice its buttery aroma and delicate flakiness. Arrange each triangle so the wide ends overlap in the center, creating a rosette shape. Press gently where the pieces meet to create a sealed base, which stops the filling from oozing through. The visual cue is a continuous circular base with triangular points radiating out. If the dough starts to stick, lightly grease your fingers or dust with a touch of flour. A frequent error is leaving gaps at the center, which lets filling spill through while baking, so take the extra moment to press seams firmly.
In a medium sized mixing bowl cream the cream cheese, sugar and almond extract until smooth.: The texture should transform into a velvety, lump free mixture, and you will notice a gentle sweet scent with a hint of almond. Use a spatula or electric mixer on low to avoid over beating, which can warm the cheese too much and make the mixture loose. The mixture should be spreadable but not runny, providing structure when layered over the dough. If you still detect lumps, keep mixing and scrape the bowl sides; cold bits are the usual culprit. Avoid adding liquid to smooth it, as that will thin the filling unnecessarily.
Spoon strawberry pie filling over the wide ends of the crescent rolls. Top strawberry pie filling with cream cheese mixture. Fold pointed ends of triangles over filling, tucking points under to form a ring. The filling will be visible.: Start by placing a spoonful of the glossy strawberry pie filling near each wide end, then add a dollop of the cream cheese blend on top. The colors should contrast vividly. When you fold the pointed tips over, work carefully so the filling remains nestled and visible between layers. The ring should look abundant but not overloaded. If a dollop escapes while tucking, quickly press the seam to reseal. A common issue is overfilling each pocket which causes leaking, so moderate the amounts for cleaner results.
Bake for 20-25 minutes or until the crescents are golden brown. Cool 5 minutes.: In the oven you will see the dough transform into a golden, puffed ring and you may hear gentle crackling as moisture evaporates. The aroma will turn richer and more buttery. Remove when the tops are an even golden brown, not pale or overly dark. Let it rest five minutes so the filling settles and the glaze will adhere better. Cutting too early can cause runny filling and messy slices, while leaving it too long can make the glaze less likely to stick evenly, so aim for that brief cooling window.
Meanwhile mix powdered sugar and milk together, drizzle over crescent ring. Serve.: Mix the powdered sugar with milk until you have a smooth glaze that falls in ribbons. The glaze should cling to the warm surface and set into a thin sheen. Drizzle with a spoon or use a piping bag for controlled streams. The scent will be sweet and slightly milky, and the contrast of glossy topping on warm pastry is very appealing. A common error is making the glaze too thin, which will pool on the pan; correct by adding more powdered sugar to thicken. Serve the ring while still slightly warm for the best texture and flavor contrast.
