I usually, every month, buy the Food Network magazine. I never make anything out of it, I don’t know why, there are always some really good recipes. This month it was an impulse buy at the Dollar Store going in for cough drops and I didn’t want to run my debit card for just that. I don’t know why I don’t just get a subscription, other than I’m horrible about getting my mail and only do it once a week or so…Anyway, I thought this month was going to be different! I bought the magazine and picked out about three recipes that I thought I would actually make. This is one of them. I am always looking for uses for frozen bread dough, and I usually have some in the freezer. They had an article with about 4 different variations on pull apart bread. This one and there was a savory one with garlic and asiago cheese that I am going to try another time. The third recipe that I am going to make out of this issue are strawberry cupcakes made with yogurt. The directions in the article were a little confusing so hopefully the directions I have in the recipe are a little easier to understand.
Here is a visual of how the bread should look after you roll it out into a 12 in square. I’m bad with trying to guess, so I measured 12 inches with a ruler on my counter using a washable marker.
It was really easy to make, and super delicious! Would be awesome to make for brunch or even just to have for breakfast with a little smear of butter.
- 1 lb. frozen bread dough
- 2 oz. softened cream cheese
- ½ tsp lemon zest
- 3 T sugar
- 3 T sliced almonds
- 1 c. blueberries
- Roll thawed loaf into a 12 in. square (I marked it on my counter)
- Combine 2oz. cream cheese with lemon zest
- Spread over the square of bread dough
- Sprinkle with 2T sugar and 2T of almonds
- Add 1 cup blueberries and press into the dough
- Cut square into 16 smaller squares (4 X 4)
- Make 4 stacks of 4 squares each
- Place each stack on its side in a greased 9X5 in loaf pan. Gently separate the dough squares a bit so the loaf fills the pan better.
- Cover and set in a warm place until it fills the pan. About 2 hours
- Sprinkle with remaining Tablespoon of sugar and almonds.
- Pre-heat oven to 350 and bake 40-45 min. Cover with foil if it is browning too quickly.
- Let cool 10 min in the pan.
- Remove to a plate and let cool 30 min or so. (I did not have the self control to wait. I ate it right after I took it out of the pan.)
