Cream Cheese-Raspberry Coffee Cake
Makes 12 servings.

This tasty cake, based on crescent rolls, features a sweet filling full with fresh raspberries.

Preheat oven to 350° F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray.

1. Unroll both cans of dough; separate into 16 triangles. Keep 4 triangles for topping. 
2. On cookie sheet, place 12 triangles in circle with points toward center, leaving 3-inch hole in center. 
3. Press dough to form 14-inch ring; press seams together to seal. 
4. Fold outer and center edges up 1/4-inch.
5. To make the filling, in a medium bowl, add the filling cream cheese, sugar, orange peel, vanilla, and egg. Mix well. 
6. Then, gently stir in raspberries. (Mixture will be thin.) 
7. Spoon filling mixture over dough.
8. With scissors or pizza cutter, cut each kept back triangle lengthwise into thirds. 
9. You want to place 1-teaspoon sugar on work surface. 
10. Press each dough strip into sugar. 
11. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. 
12. Press ends to seal at center and outer edges. 
13. Bake for 25 to 30 minutes or until golden brown. 
14. Cool 10 minutes.

To prepare the glaze: 

1. In a small bowl, add the powdered sugar, butter and orange juice. 
2. Stir the mixture until smooth. 
3. Drizzle over coffee cake. 
4. Serve warm.