Cream Cheese-Raspberry Coffee Cake

2 cans (8 rolls each) Pillsbury* Original Crescents

1 pkg (250 g) cream cheese, softened

1/4 cup (50 mL) granulated sugar

2 tsp (10 mL) grated orange peel

1 tsp (5 mL) vanilla

1 egg

2 cups (500 mL) fresh raspberries

1 tsp (5 mL) granulated sugar

1/2 cup (125 mL) icing sugar

1 tbsp (15 mL) butter, softened

2 tsp (10 mL) orange juice

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1

Heat oven to 350ºF. Spray large baking sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; seperate into 16 triangles. Reserve 4 triangles for topping.
2

On baking sheet, arrange 12 triangles in circle with points toward centre, leaving 3-inch hole in centre. Press dough to form 14-inch ring; press seams together to seal. Fold outer and centre edges up 1/4 inch.
3

In medium bowl, mix cream cheese, 1/4 cup granulated sugar, the orange peel, vanilla and egg until well blended. Gently stir in raspberries. (Mixture will be thin.)
4

Spoon raspberry mixture evenly over dough. With scissors or pizza cutter, cut each reserved dough triangle lengthwise into thirds. Place 1 teaspoon granulated 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 centre and outer edges.
5

Bake 25 to 30 minutes or until golden brown. Cook 10 minutes.
6

In small bowl, mix icing sugar, butter and orange juice until smooth. Drizzle over coffee cake. Serve warm.