Apricot-Pineapple Crescent Braid

1 can (8 ounces) refrigerated crescent rolls 1/2 cup cream cheese with pineapple2 tablespoons sugar 1 egg, separated 1/2 cup apricot preserves1 tablespoon water 1 teaspoon sugar Glaze 1/3 cup powdered sugar 1/4 teaspoon vanilla extract 1-2 teaspoons milk Heat oven to 375 degrees.Spray cookie sheet with nonstick cooking spray. Unroll dough onto cookie sheet, forming 7-by-13-inch rectangle. Firmly press perforations to seal. In medium bowl, combine cream cheese and 2 tablespoons sugar; beat well. Beat in egg yolk. Stir in preserves. Spoon lengthwise down center of dough rectangle in 2 1/2-inch-wide strip.Cut 1-inch-wide strips on each side of cream cheese filling to within 1/2 inch of filling. Fold strips at an angle across filling mixture, alternating from side to side. In small bowl, combine egg white and water; beat well. Brush egg white mixture over dough. (Discard any remaining egg white mixture.) Sprinkle with 1 teaspoon sugar. Bake 15-20 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. In small bowl, blend powdered sugar, vanilla extract and enough milk for desired drizzling consistency. Drizzle glaze over warm braid. Cool 15 minutes before slicing. Serve warm. Store in refrigerator. Serves eight.Nutrition values per serving: 232 calories, 10 g fat (4 g saturated), 33 g carbohydrates, 1 g fiber, 4 g protein, 42 mg cholesterol, 263 mg sodium.Adapted from Pillsbury.com