Orange Breakfast Ring
1 pkg (8 oz) cream cheese softened
1/2 cup sugar
1tbsp grated orange peel
2 tubes (8 oz. each) refrigerated crescent rolls
1/3 cup chopped almonds, toasted
1/2 cup confectioners' sugar
1 tbsp orange juice
sliced almonds
In a small mixing bowl, beat the cream cheese, sugar and orange peel
until blended; set aside.
Unroll both tubes of dough; seam to seal.
Spread cream cheese mixture over dough to within 1/2 inch of edges.
Sprinkle with the chopped almonds.
Roll up jelly-roll style, starting with the long side; pinch seam to seal.
Place seam side down on a greased baking sheep;
Pinch ends together and form a ring.
With scissors, cut from outside edge two-thirds
of the way toward center of ring at 1 inch intervals.
Separate strips slightly; twist to allow filling to show.
Bake at 350* for 15-18 minutes or until golden brown. Cool for 10
minutes before carefully removing from pan to a wire rack.
Combine confectioners' sugar and orange juice; drizzle over warm
coffee cake. Garnish with sliced almonds.
