Cream Cheese-raspberry Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 1 teaspoon sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons grated orange zest
• 1 teaspoon vanilla
• 1 egg
• 1 pint fresh raspberry
• 1/2 cup powdered sugar
• 1 tablespoon softened butter
• 2 teaspoons strained orange juice

Recipe

• 1 preheat oven to 350°f.
• 2 spray large cookie sheet or 14" pizza pan with non-stick cooking spray.
• 3 unroll both cans of dough; separate into 16 triangles; reserving 4 triangles for topping.
• 4 on sprayed cookie sheet, arrange 12 triangles, in a cricle with points toward center, leaving a 3" hole in center.
• 5 press dough to form 14" ring; press seams together to seal.
• 6 fold outer and center edges up to 1/4".
• 7 in medium sized bowl, combine all filling ingredients except raspberries; mix well.
• 8 gently stir or fold in raspberries(mixture will be thin).
• 9 spoon filling over dough.
• 10 with scissors or pizza dough cutter, cut each reserved triangle lengthwise into thirds.
• 11 place 1 teaspoon sugar on work surface.
• 12 press each dough strip into sugar.
• 13 arrange sugared strips, sugar side up, evenly spoked-fashion over filling.
• 14 press ends to seal at center and outer edges.
• 15 bake for 25-30 minutes or until golden brown.
• 16 cool 10 minutes.
• 17 in a small bowl, combine ingredients for glaze; stir until smooth.
• 18 drizzle over coffee cake.
• 19 serve warm.