BLUEBERRY CREAM CHEESE BRAIDED LOAF

Steps:

• Preheat oven to 375°F
• Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
• Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
• Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
• Remove breadstick dough from can.
• Unroll and separate dough into two rectangles.
• Place dough rectangles side by side on prepared baking sheet.
• Press seams together to seal the two rectangles and down the center of the dough.
• Spoon cream cheese mixture onto the center of the dough.
• Wash, drain and dry blueberries.
• Sprinkle blueberries over cream cheese mixture.
• Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
• Beginning at top edge of dough, braid strips to cover filling.
• Tuck the last two ends under at the bottom of loaf.
• In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
• Bush egg wash over braided loaf.
• Bake about 20 minutes.
• Cool about 30-45 minutes on baking sheet.
• In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
• Drizzle glaze over braided loaf before serving.
• For best presentation, slice with an electric knife or a serrated knife.