Today over at Today's Housewife the theme for Please Pass The... is favorite breakfast or brunch meals. Here is a neat recipe that I found and just love.
Cream Cheese-Raspberry Coffee Cake
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 tsp sugar
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
2 tsp grated orange peel
1 tsp vanilla
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar
1 TBSP butter, softened
2 tsp orange juice
Heat oven to 350. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. (I use a round pizza stone) Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving a 3-inch hole in center. Press dough to form 14-inch ring. Press seams together to seal. Fold outer and center edges up 1/4 inch.
In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 tsp sugar on work surface. Press each dough strip into gar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.
Bake at 350 for 25-30 minutes or until golden brown. Cool 10 minutes.
In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm. You can also add a mound of extra raspberries in the center for a garnish. Yum!