Raspberry Coffee Cake

From Pillsbury
serves 12

Ingredients:
Coffee cake:
2 cans (8 oz each) refrigerated crescent rolls
1 t sugar

Filling:
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
2 t grated orange peel
1 t vanilla
1 egg
1 pint (2 cups) fresh raspberries

Glaze:
1/2 c powdered sugar
1 T butter, softened
2 t orange juice

Directions:
1 Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. 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 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.
2 In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
3 With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon 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 center and outer edges.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
5 In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.