Breakfast Roll

3 oz cream cheese
4 Tbsp. butter
1/3 c milk
2 C. Bisquick
1/2 C. raspberry jam or jelly
1 C. powdered sugar
1/2 tsp. vanilla
2 T milk

Preheat oven to 425.
Cut butter and cream cheese into Bisquick until crumbly. Blend in 1/3 C milk.
Knead dough for 8-10 kneads, then roll out into a 12 x 9 rectangle.
Place onto a greased baking sheet.
Spread jam down the center of the dough rectangle.
Make slices 2 1/2 inches long along the sides of the sheet, in towards the middle.
Fold strips over the filled center.
Bake for 12-15 minutes.
Combine the powdered sugar, 2 T milk and vanilla to make an icing and drizzle on top once the breakfast roll has cooled.

Recipe from Melissa Scott