Ingredients
4
oz cream cheese (from 8-oz package), softened
1/2
cup powdered sugar
1/4
teaspoon vanilla
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
package (1.2 oz) freeze-dried strawberries, finely crushed (about 1/3 cup)
2
oz cream cheese (from 8-oz package), softened
1/2
cup powdered sugar
2
to 3 teaspoons milk
1/4
teaspoon vanilla
Preparation
Heat oven to 375°F. Line 8x4-inch loaf pan with cooking parchment paper, or spray with cooking spray.
In medium bowl, mix 4 oz cream cheese, 1/2 cup powdered sugar and 1/4 teaspoon vanilla. Beat with electric mixer on low speed 1 to 2 minutes, scraping sides of bowl with spatula, until smooth.
Unroll 1 dough sheet on work surface; shape into 15x8-inch rectangle. Spread cream cheese mixture evenly over dough sheet to within 1/4 inch of long edges. Sprinkle evenly with crushed strawberries.
Unroll remaining dough sheet, and carefully place on top of topped dough sheet, stretching slightly to fit and cover bottom sheet. Lightly press together along long sides. Roll dough tightly into log, starting at 1 long side; pinch seam to seal. Place seam side down on cutting board.
Using sharp knife, cut dough log lengthwise to within 1/2 inch from one end of dough. Keeping cut sides up, bring ends together, twisting dough together. Place in loaf pan.
Bake 40 to 45 minutes or until deep golden brown and dough is baked through. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 1/2 hours. With serrated knife, cut into slices.
In small bowl, mix 2 oz cream cheese, 1/2 cup powdered sugar, 2 teaspoons of the milk and 1/4 teaspoon vanilla with whisk. Add more milk if necessary, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle about 2 tablespoons of the topping on top of bread slices. Garnish with additional freeze-dried strawberries.
Serve slices with remaining topping.
