Recipe - Raspberry-Cheese Buns

7 ounce Refrigerated breadstick
dough, (1 can)
5 teaspoon Reducedfat cream cheese,
softened
2 tablespoon Seedless raspberry jam
1 teaspoon Sugar
Vegetable cooking spray

Unroll dough (do not separate into strips). Spread cream cheese evenly over
dough; spread jam evenly over cheese, and sprinkle with sugar.

Beginning at short side, roll up dough tightly, jellyroll fashion; pinch
seam to seal (do not seal ends of roll).

Cut roll along perforations in dough into 5 slices. Place the slices, cut
sides up, in muffin cups coated with cooking spray.

Bake at 400 degrees for 15 minutes. Yield: 5 servings (serving size: 1
roll).

Per serving: 160 Calories; 6g Fat (34% calories from fat); 3g Protein; 24g
Carbohydrate; 3mg Cholesterol; 456mg Sodium

NOTES : To reheat leftover rolls, microwave at HIGH for 30 seconds, or
wrap the rolls in foil and bake at 400 degrees for 10 minutes.

Recipe by: Cooking Light, June 1995, page 102

Posted to MCRecipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.