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Orange-Cranberry Bubble Bread

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“Another Cooking Light recipe that utilizes refrigerated biscuit dough. Sounds easy and quick.”
READY IN:
1hr
YIELD:
20 biscuits
UNITS:
US

Ingredients Nutrition

  • 12 cup dried cranberries
  • 13 cup sugar
  • 1 12 teaspoons orange rind, grated
  • 6 ounces cream cheese, softened (1/3-less fat version)
  • 2 (10 count) cansrefrigerated buttermilk biscuit dough
  • cooking spray
  • 2 tablespoons butter, melted
  • 14 cup brown sugar, packed

Directions

  1. Preheat oven to 350 degrees F.
  2. 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 teaspoons cream cheese mixture into the center of each circle; gather dough over filling to form a ball, pinching seam to seal.
  3. 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.
  4. Bake at 350 degrees for 40 minutes or until lightly browned.

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