Categories: Pizza/flatbread
Ingredients
- 1 lb thawed frozen white bread dough
- 2 oz cream cheese, softened
- 1/2 tsp grated lemon zest
- pinch of nutmeg
- 2 tbsp sugar
- 2 tbsp sliced almonds
- 1 cup blueberries
- 1 tbsp sugar
- 1 tbsp sliced almonds
- confectioners' sugar
Directions
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Combine cream cheese with lemon zest and nutmeg.
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Roll and stretch dough into a 12-inch square on a lightly floured surface.
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Spread cream cheese mixture over the dough. Sprinkle with sugar and sliced almonds, then blueberries, pressing lightly.
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Cut dough into 16 small squares. Make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9×5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with remaining sugar and sliced almonds.
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Cover the loaf loosely with plastic wrap and set aside in warm place until the dough rises by half its size, 1-2 hours.
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Preheat the oven to 350. Bake the loaf until it’s browned and cooked through, 40-45 minutes. Let cool 15 minutes in the pan, then loosen with a knife. Remove to a plate and let cool 30 minutes.
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Dust with confectioners’ sugar before serving.
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using dark metal, reduce oven temp to 325.