Orange-Cranberry Bubble Bread
This simple breakfast bread relies on refrigerated biscuit dough.
1/2 cup dried cranberries
1/3 cup sugar
1 1/2 teaspoons grated orange rind
6 ounces 1/3-less-fat cream cheese,softened
2 (10-count) cans refrigerated buttermilk biscuit dough
Cooking spray
2 tablespoons butter, melted
1/4 cup packed brown sugar
Preheat oven to 350°.
Combine first 4 ingredients.
Working with 1 biscuit at a time (cover remaining biscuits to keep from drying), pat each biscuit into a 3-inch circle. Spoon about 1 teaspoon cream cheese mixture into center of each circle; gather dough over filling to form a ball, pinching seam to seal.
Place filled biscuits, seam sides up, in a 13 x 9-inch baking pan coated with cooking spray. Drizzle butter over biscuits; sprinkle with brown sugar.
Bake at 350° for 40 minutes or until lightly browned.
Yield: 20 servings (serving size: 1 biscuit)
CALORIES 141 (29% from fat); FAT 4.5g (sat 2.3g,mono 1.1g,poly 0.1g); PROTEIN 2.7g; CHOLESTEROL 11mg; CALCIUM 11mg; SODIUM 280mg; FIBER 0.6g; IRON 0.9mg; CARBOHYDRATE 22.6g
Cooking Light, DECEMBER 2002 |
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