Raspberry Cream Cheese Braid

This easy to make breakfast braid makes a wonderful addition to any breakfast brunch. You can fill it with any jam ... my latest creation was filled with apple butter.


OVEN: 425 degrees

 1 - 3 oz package softened cream cheese
4 Tablespoons butter
2 Cups Bisquick (or 2 c. flour and 4 tsp baking powder)
1/3 cup milk
1/2 - 1/3 cup raspberry jam

 Cut cream cheese and butter into Bisquick until crumbly. Stir in milk and pull together into a dough ball. Knead 8-10 strokes on a floured board. Roll dough out to fit the size of a jelly roll pan. Spread jam down center (length) of dough. Make 2 1/2" cuts at 1" intervals on both long sides of dough. Fold strips toward center over filling ... overlap and pinch together.

 Bake for 12-15 minutes or until golden brown. Let cool on pan. Can drizzle favorite icing over top.