Ingredients
2 cans (8 oz) refrigerated crescent dinner rolls
1/4 cup and 1 teaspoon sugar
1 package (8 oz) cream cheese, softened
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar
1 tablespoon butter, softned
2 teaspoons orange juice
Directions
Heat oven to 350 F.
Spray large cookie sheet or 14 inch pizza pan with nonstick cooking spray.
Unroll both cans of dough and seperate into 16 triangles.
Set 4 triangles aside and arrange remaining 12 in circle on cookie sheet with points towards center, leaving 3 inch hole in middle.
Press dough to form 14 inch ring, pressing to seal seams.
Fold outer and middle edges up 1/4 inch.
In medium bowl combine cream cheese, 1/4 cup sugar, orange peel, vanilla, and egg; mixing well.
Gently stir in raspberries (mixture will be thin).
Spoon filling over dough.
Using scissors or pizza cutter, cut each of reserved triangles lengthwise into thirds.
Place remaing sugar on work surface.
Press each dough strip into sugar.
Arrange sugared dough strips, sugar side up, evenly in spoke fashion over filling.
Press ends to seal at center and outer edges.
Bake for 25 to 30 minutes or until golden brown.
Cool 10 minutes.
In small bowl, combine powdered sugar, butter, and orange juice.
Stir until smooth and drizzle over coffee cake.
Serve warm.
Notes
Makes 12 servings. We like Pillsbury dinner rolls. Skip orange peel. Use 1 can of apple pie filling instead of raspberries - caution - this makes it very sweet, may want to skip final glaze. Original recipe suggested filling center of finished ring with additional fresh raspberries.
