Light Cherry Cheese Coffee Cake

Source: The Pampered Chef

8 ounces light cream cheese, softened
1/3 cup powdered sugar
1 egg, separated
1/2 teaspoon vanilla or almond extract
11 ounces refrigerated French bread dough
1 cup light cherry pie filling
11 ounces refrigerated soft breadsticks

Heat oven to 350 degrees F.

In bowl beat cream cheese, sugar, egg yolk and extract together until smooth.

Carefully unroll French bread dough at seam and place over 15-inch baking stone. Cut off excess dough that hangs over the side and shape dough into a circle. Cut a hole in center of dough with 3-inch cut-n-seal. Discard excess dough roll center hole edge back slight to form a rim. Spread cream cheese mixture evenly over dough. Top with pie filling.

Separate breadsticks; unroll and cut each in half (16 pieces). Twist each piece and lay over filing like spokes on a wheel. Pinch dough around inner and out edge to secure.

Beat egg white and brush on dough. Bake for 25 to 30 minutes or until golden brown. Serve warm.